POSITION SUMMARYUnder the direction of the Executive Chef, the Sous Chef assists all aspects in managing their assigned kitchen outlet and its staff, ensuring the quality execution of its menu in order to achieve a high level of guest satisfaction. The Sous Chef also develops menus items, manages food and labor costs, and complies with established health and safety standards in order to maintain profitability within the food and beverage operations. ESSENTIAL FUNCTIONSAnticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day; Maintain positive guest relations at all times; assist with resolving guest complaints to ensure their satisfaction; Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.Review the daily activities within Hotel, including: house count, forecasted covers for each outlet, catering activity, purchases, meetings and appointments, VIP’s/special guests. Inspect physical inventory of specified food items for daily inventory. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate supply needs with Purchasing and Storeroom. Ensure the quality of products received and proper storage within established health/safety standards set forth.Ensure that staff report to work as scheduled; document any late or absent employees. Ensure staff adheres to grooming and uniform guidelines set forth by Hotel.Review daily specials and offer feedback with Executive Chef, Executive Sous Chef, and Chef De Cuisine.Assists in the development new menu items. Tests and writes recipes as directed. Brief staff daily on schedules, anticipated business levels, and operational changes pertinent to the Kitchen. Establish daily priorities and assign production/prep tasks to staff accordingly.Ensure that recipe cards, plating guides, and photographs are current and posted. Assist to ensure staff prepares menu according to the standards set forth. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas at all times. Rectify any deficiencies. Ensure all kitchen staff operate and strictly adhere to proper sanitation, safety, and health standards established by State Department and Hotel at all times.Meet with the Chief Steward to review equipment needs, assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Assist to ensure that excess items are utilized efficiently.Communicate additions or changes to any assignments with staff as they arise throughout the shift in a timely manner.Perform kitchen line duties during service and assist wherever needed.Conduct frequent walk-throughs of Kitchen area and direct respective personnel to correct any deficiencies for proper quality and detail. Control food costs by assisting in training staff on the proper methods of food preparation and handling, and by training kitchen, servers, and stewarding staff on how to handle leftover food items.Instruct staff in proper usage and care of all Kitchen machinery in accordance to established safety standards. Complete work orders for maintenance repairs and submit to Engineering. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Monitor performance of staff and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel. Assist in completing scheduled performance appraisals and disciplinary action. Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines. Coordinate breaks, and adjust schedules to meet business demands accordingly. Maintain controls to attain forecasted labor costs.Assists in the recruitment process for open positions with Human Resources. Completes requisition form, conducts interviews, attends tastings, and make recommendations for hire.Prepare daily/weekly payroll reports.Document pertinent information in the log book and follow up on items notated during other shifts.Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTSReports To: Executive Chef, Executive Sous Chef, Chef De Cuisine Supervises: Hourly kitchen staff EDUCATION/EXPERIENCEHigh school diploma or equivalent vocational training certificate. College degree in related field preferred.Minimum three (3) years of experience working as a Sous Chef or similar position with supervisory responsibilities at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position. LICENSES/CERTIFICATIONS Food handling certificate.Certification of Culinary training or apprenticeship program preferred. KNOWLEDGE, SKILLS, & ABILITIESAbility to anticipate guest needs; respond promptly and acknowledge all guests.Must be highly organized, detail-oriented and have the ability to multi-task in a fast-paced working environment.Possess strong verbal and written communication skills.Ability to operate, clean and maintain all equipment required in job functions.Possess comprehensive knowledge of professional cooking and knife-handling techniques.Possess comprehensive knowledge of safety, sanitation, and food handling procedures.Ability to plan and develop menus, with knowledge to expand and condense recipes.Possess knowledge of various computer programs including Word, Excel, Outlook, and PowerPoint.Ability to work calmly and effectively under pressure.Ability to take direction and work in a team environment. PHYSICAL DEMANDSThe physical demands and work environment characteristics described 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.Ability to exert physical effort to transport up to 50 pounds.Ability to endure various physical movements throughout the work areas.Ability to reach 5 feet.Ability to work in a standing position for extended periods of time. WORK ENVIRONMENTGenerally stationed within Main Kitchen, Outlet Kitchens, and Stewarding areas.Indoor, air conditioned office occasionally.Indoor/Outdoor, non-air conditionedExposure to variable temperature conditions.Exposure to variable noise levels.Exposure to dust, chemicals, fumes, mites, and/or odor hazards.