Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standards. Implement and maintain operating policies to obtain financial results as dictated by operating budgets. This role is critical to maintaining the luxury standard and reputation of The Houstonian Hotel, Club & Spa while upholding the highest levels of discretion and professionalism.
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Reads and applies math skills when following recipes and processing requisitions for supplies. Selects, trains and supervises kitchen staff in the proper preparation of menu items.
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Checks and controls the proper storage of product and portion control including food rotation.
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Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
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Adheres to control procedures for cost and quality.
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Communicates effectively both verbally and in writing to provide clear direction to staff. Coach, counsel and observe performance, encouraging improvement. Administration of disciplinary procedures and performance evaluations.
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Must be able to stand and bend for long periods of time, the hours of work varies upon business, must be able to push, pull and lift 40 lbs. on a regular basis.
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Strong working knowledge of all cooking techniques, butchering, sauces, vinaigrettes, and garde manger.
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Strong working knowledge of elevated standards of sanitation.
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Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
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Ability to remain calm and composed under stressful situations.
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Other duties as assigned.
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High school education, GED, or equivalent a plus.
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Must have 3-5 years of previous Sous Chef experience in an upscale restaurant, hotel, or club environment.
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This position requires a highly motivated, organized individual who communicates, cooperates, and is able to adapt to changing situations.
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Ability to lead, motivate, and develop culinary team members in a fast-paced environment.
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Must exhibit self-control and patience to ensure a positive and efficient workspace.
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Strong working knowledge of elevated standards of sanitation
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Hours required: Scheduled days and hours vary based on departmental needs.
LICENSES AND/OR CERTIFICATIONS
- Texas Food Service Manager Certification
Must be able to meet the following minimum physical requirements for at least an eight-hour shift:
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Physical Stamina: Frequent standing, walking, climbing of ladders and stairs, kneeling, reaching overhead, lifting and carrying various objects weighing up to 40 lbs. Employees in this position will be required to work in a fast-paced kitchen environment, where there is typically a moderate to loud noise level, work is performed in extreme temperatures, and floors surfaces may be slick
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Hearing / Speech: Must be able to effectively engage in one-on-one communication with guests, members, and customers and use a 2-way radio to communicate clearly and accurately with co-workers.
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Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.
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Literacy: Must be able to read, understand, and prepare reports, recipes, schedules, inventories, production records, and other operational documentation. Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.
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Chemicals/Agents: Must be able to work safely with chemicals according to SDS sheets and all applicable laws, codes and regulatory requirements.
