Description

Job Summary

The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company.

Core Responsibilities

• Primary areas of responsibility include, but are not limited to the following:
• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs.
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Ensures all recipes are followed exactly and consistently.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Monitors inventory on a daily basis to ensure proper levels and quality
• Manage food and labor costs within budgeted guidelines.
• Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies.
• Assist with organizing kitchen meetings at least once a month.
• Participates in Grand Performer performance appraisals and progressive discipline as required.
• Assist Executive Chef with developing and coaching staff.
• Participates and attends manager meetings and all other mandatory meetings.
• Maintains kitchen cleanliness and organization standards.
• Completes daily walkthroughs of kitchen area.
• Assist the Executive Chef in tracking food costs and completing monthly inventory.

Knowledge, Skills, And Abilities

• To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data, and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts
• Ability to prepare a wide range of culinary offerings

Minimum Qualifications

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 2 years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – preferred or attained within 30 days

Supervisory Responsibilities

• Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.
• Cook 3 / Culinary Supervisor
• Steward Supervisor

Work Environment

• The work environment/conditions described herein are representative of those that an incumbent may experience.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands

• The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
• While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
• Push, pull, and lift up to 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time.

Source: Hospitality Online