SUMMARY
The Sous Chef is expected to ensure a high quality food product, effective purchasing and high levels of sanitation through supervising of all line cooks and stewarding staff in all aspects of the kitchen operation. This position has heavy focus on our ala carte operation with cross over to banquet events that take place in our restaurant outlets. Experienced leader of a team of 10 + employees is preferred.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Guest Service
- Maintains guest service as the driving philosophy of the operation
- Personally demonstrates a commitment to guest service in responding promptly to guests’ needs
- Committed to making every guest satisfied
- Meets or exceeds guest satisfaction measures
- Ensures hotel standards and services, contribute to the delivery of consistent guest service
- Implements and practices guest service initiatives and performs to Hotel Standards
Sous Chef Operations
Support Executive Chef in all areas of kitchen management
Design and implement menus appropriate to ala carte and banquet operations
Plan and organize production, purchasing, scheduling, ordering and receiving
Direct proper maintenance, sanitation and food safety of all kitchen facilities and employee cafeteria
Monitor control of daily food production
Work with Exec Chef to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property and it food outlets.
Work quickly and efficiently to meet deadlines and demands of business
Assist Exec Chef in the performance of administrative tasks
Manage all standards and regulations to encourage safe and efficient hotel operations
Attend regular stand up and staff meetings
Establish and maintain professional demeanor and standards of performance of the kitchen staff within catering/banquet/restaurant/food outlets
Maintain regular attendance in compliance with company policy
Maintain high standards of personal appearance and grooming in accordance with company policy
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Other duties as required
Develop and provide culinary, administrative, and leadership assistance to the Food and Beverage kitchen staff.
Ensures effective, efficient operation of all kitchen outlets and assumes the leadership role in all kitchen operations
SUPERVISORY RESPONSIBILITIES
Supervise a staff of cooks and stewards of diverse backgrounds and training to produce consistently superior cuisine
Conduct daily walk through of all kitchen areas
Delegate responsibility effectively to use the strengths of the entire culinary team
Check staffing, uniforms, daily production sheets, etc.
Check production for all meal periods to ensure consistency/quality and train staff on all menu items
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
5+ years of progressively responsible culinary experience and Banquets experience in 4 or 5 star property
Demonstrate a thorough mastery of all cooking techniques (sauté, braise, poach, grill, fry, steam, etc.) and keep a hands-on philosophy on a daily basis.
Demonstrate a knowledge of various software programs to include Microsoft Office products, email, inventory, receiving and analysis software.
Demonstrate knowledge of all meat and fish butchery and portioning
Demonstrate responsibility for food and labor costs in all outlets
Demonstrate knowledge of menu writing and development
Demonstrate knowledge in high volume catering, a la carte dining, fine dining and brunch.
LANGUAGE AND MATHEMATICAL SKILLS
- Effective ability to communicate orally and in written form effectively with co-management, internal and external customers.
- Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
- Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs
CERTIFICATES, LICENSES, REGISTRATIONS
- Servsafe Certified Food Handlers Certification
PHYSICAL DEMANDS/ WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Individuals may need to sit or stand as needed for an extended period of time
Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
Proper lifting techniques required
Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects
