JOB SUMMARY:

The role of our Sous Chef is to prepare culinary delights for our guests and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. The Sous Chef is responsible for overseeing, supervising, and coordinating food production and execution. Assists with food production tasks as needed and assure that quality and cost standards are consistently attained.

ESSENTIAL JOB FUNCTIONS:

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Supervision of Team Members

• Assists with the selection, training, supervision, development, scheduling, coaching and counseling of the kitchen team.
• Supervises kitchen staff to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
• Trains and develops kitchen staff; trains kitchen staff in the importance of consistency in preparation and presentation.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Provides timely performance evaluations and makes recommendations for pay increases.
• Works with Executive Chef to ensure payroll is accurate and processed in a timely manner.
• Monitors and ensures state laws and company policy are being followed regarding team member meal and break period requirements.

Kitchen Operations

• Plans and prepares various food items and meals for hotel restaurant and/or banquets, following proper food handling and safety guidelines.
• (If Banquets is area of responsibility) Assists in the overall coordination of banquet and catering food production.
• Ensures that production sheets, quantities and portion control guidelines are followed.
• Participates at BEO meetings.
• Adheres to established presentations, quality and timing requirements.
• Observes team members engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Supervises menu planning and food preparation.
• Creates and prepares daily special menu items.
• Consistently enhances and maintains standards of quality, cost, eye appeal and flavor of foods.
• Personally works in any station as assigned by the Executive Chef.
• Consults with dining service personnel during daily line-ups.
• Assists in the development and implementation menus, recipe cards and plate presentations.
• Maintains equipment in proper working order.
• Participates with Executive Chef and General Manager to insure kitchen maintains cleanliness standards in order to successfully pass county health inspection and internal QA audits.
• Takes lead role in kitchen safety issues including proper use of equipment, assuring team members attend safety committee meetings, maintains and updates MSDS, training new hire, following through on safety issues as directed by safety committee.
• Reports all guest complaints to the Executive Chef and assists in resolving complaints.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.

Inventory & Cost Control

• Assists in establishing par levels for supplies and equipment; monitors and maintains proper inventory levels; completes purchase orders for supplies and equipment.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Maintains controls for proper and secure storage of all related materials. Helps obtain budgeted food and labor costs on a monthly basis.
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef.

Miscellaneous

• Assists in maintaining security of kitchen including equipment, food and supply inventories.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
• Maintains and enforces sanitation laws and safety standards with anyone working in and entering the kitchen area.
• Assists with monitoring payroll hours and reports for the kitchen team.
• Performs other duties as assigned.

KNOWLEDGE, SKILLS & ABILITIES:

• Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous kitchen management/supervisory experience required.
• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays and long hours if necessary.
• Must be able to speak, read and understand basic cooking directions.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.

PHYSICAL DEMANDS:

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 40 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.