ESSENTIAL DUTIES

• Supervises kitchen operations and ensure compliance with all F&B policies, standards and procedures.
• Maintains paper work relative to production chart, high cost control charts, EO's and special orders.
• Prepare ingredients needed for recipes of menu items.
• Prepare food items according to prescribed recipes
• Communicate food production problems with respective affected department heads.
• Maintain food cost control while responsible for quality of food and food handling personnel.
• Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations)
• Checks inventories for proper storage and rotation of food.
• Assists Executive Chef in food purchasing and menu development.
• Assigns preparation levels based on projected business forecast
• Indicates plan to work out any leftovers and dead items.
• Supervises and trains in food production, food handling and sanitation certifications
• Supervises and insures strict compliance to recipe use records
• Interact with guests to obtain feedback on product quality and service levels.
• Understand the impact department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
• Maintains a continuous open-door policy to answer team member questions needing attention

• Manage the human resources in the department to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.

HOURS

• Due to the business demands of the hospitality industry, the Sous Chef is required to maintain a flexible schedule and may be required to work rotating shifts, including weekends and night shifts.

SKILLS, EDUCATIONAL BACKGROUND AND EXPERIENCE

• Must have two years of hotel or restaurant experience
• A degree from an accredited university in Culinary Arts, Hotel or Restaurant management is desirable
• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.
• Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

CERTIFICATES, LICENSES, REGISTRATIONS

• Food handling and sanitation certification. BASSET – Beverage Alcohol Seller and Server certificate

PHYSICAL, MENTAL AND ENVIRONMENTAL REQUIREMENTS

• Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies
• Firm and simple grasping is an ongoing requirement for all aspects of work
• Lifting of supplies occurs occasionally and may be up to 50 lbs.
• Able to stand and walk 90% of the work day and sitting is usually limited to short break
• Reaching, pushing, pulling, and bending are required
• Twisting of the body at the waist is required