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Requisition Number 18-0172
Post Date 10/12/2018
Title Saucier'
City New Orleans
State LA
Description

Summary
Saucier’ Chefs prepare a variety of sauces, gravies, soups and stocks in a timely manner. The Saucier' position requires a chef to be very knowledgeable about mixtures and spices that will create a distinctive sauce and taste according to recipe and restaurant specifications.

Essential Functions
To perform the Saucier’ position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities
• Create stocks, sauces, gravies and soups

• Work as part of a team to create the dishes for the day

• May be required to fill in at other stations if needed

• May assist in the creation of new dishes

• Must practice safe and sanitary food preparation at all times

• Other duties as assigned

Requirements

Competency
To perform the Saucier’ position successfully, an individual should demonstrate the following competencies:

•  Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments

•  Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

•  Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

•  Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others and try new things

•  Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

•   Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of other team members

•  Written Communication - Write clearly and informatively; edit and proof work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

•  Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcomes resistance; prepare and support those affected by change; monitor transition and evaluate results

•  Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision

•  Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce

•  Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold hotel’s values

•  Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefit hotel through outside activities; respect diversity

•  Strategic Thinking - Develop strategies to achieve hotel’s goals; understand hotel’s strengths & weaknesses; analyze market and competition; identify external threats and opportunities; adapt strategy to changing conditions

•  Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events

•  Attendance and Punctuality - Consistently arrive at work on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

•  Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify  appropriate person with an alternate plan

•  Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and takes advantage of opportunities; ask for and offer help when needed

•  Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention

•  Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explains reasoning for decisions; include appropriate people in decision-making process; make timely decisions

•  Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

•  Planning and Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans

•  Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

•  Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality

•  Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly

•  Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly    
 
Qualifications
The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibilities of the Saucier’ position:

Language Ability
•  Effectively communicate and interact in English with people from diverse backgrounds

•  Read and interpret documents such as Banquet Order Events (BEOs), recipes and menus

•  Speak effectively before groups of customers or associates of the hotel

•  Ability to speak, read and understand basic cooking directions and recipes

Math Ability
•  Ability to weigh and measure using Imperial units of weight measurement (ounces/pounds) and volume (cups/quarts)

Reasoning Ability
•  Apply common sense understanding to carry out instructions furnished in written, oral or diagram form

•  Deal with problems involving several concrete variables in standardized situations

•  Make decisions in a time pressured environment

Work Environment
•  The noise level in the work environment is usually moderate

•  The position is located in our Culinary Kitchen where the temperature settings are controlled

•  Excessive exposure to heat, cold, and water

Physical Demands
•  Regularly stand and talk or hear

•  Frequently use hands to fingers, handle or feel

•  100% of shift involves walking or standing

•  100% of shift involves continuously reaching, bending, lifting, stooping or wiping

•  Must be able to lift up to 50 lbs.

•  Must be able to push up to 75 lbs

•  Ability to work in a standing position for long periods of time (up to 8 hours)

•  Ability to work swiftly

•  Basic cleaning and storing skills

•  Knowledge of kitchen utensils and tools

•  Knowledge with a wide range of ingredients and their use

•  Demonstrated knife handling skills

•  Ability to see, taste and/or smell food being prepared

•  Ability to take constructive criticism in a positive way

•  Safely navigate multiple flights of stairs

Position Status and Availability
•  Available to work a full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience
•  A high school diploma or general education degree (GED)

•  Have at least three (3) years culinary experience preferably in a culinary program

•  Have at least three (3) years food experience or food preparation experience in a fine dining setting

 

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An Equal Opportunity Employer