Description

Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests.

Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of Executive Chef.
• Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
• Maintain high level of positive and professional approach with coworkers and guests.
• Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs.
• Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
• Help in the preparation and design of menus.
• Produce high quality plates both design and taste wise.
• Willing to work a station during service when the Executive Chef is expediting.
• Ensure that the kitchen operates in a timely way.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.
• Order supplies to stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards.
• Other duties as assigned consistent with the functions of this position as needed at the property.

HC6

Requirements

Qualifications:

• High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.
• 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred.
• New Mexico Food Handler Certification and ServSafe Manager Certification.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30 pounds frequently.
• Excellent verbal communication and ability to multitask.