At PEG Hospitality Group it’s our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you’ll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect , inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us!

JOB SUMMARY: The Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

RESPONSIBILITIES:

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe, maintaining food cost.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecast.
• Ensure that line cooks are always in clean uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Creative menu planning and correct food preparation for each outlet including banquets.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and in a consistent manner and in accordance to company policy.
• To project a positive and motivated attitude.
• To frequently verify that only the highest quality products are used in food preparation.
• To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• May be responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.

REQUIREMENTS:

• Ability to stand and walk for prolonged periods of time.
• Must be able to lift, push and pull up to 30 lbs., independently.
• Ability to read, write and verbally communicate to provide direction to food and beverage team.
• Working knowledge of MSOffice suite of products to perform administrative job functions.

QUALIFICATIONS:

• Culinary diploma from a recognized institution or higher.
• Previous supervisory experience