Sous Chef

Sous Chef
The Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as
Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spaces
experience.
Job Summary
Responsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquet
spaces standards. Monitors food inventory levels and related products. Ensures that established internal controls are
adhered to. Assists with the supervision and efficient management of all food production areas within Hotel Fort
Des Moines.
Essential Duties and Responsibilities
● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions.
● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff.
● Assist Executive Chef in requisition of products and other food supplies.
● Ensures high standards of sanitation, cleanliness, and safety.
● Establishes controls to minimize food and supply waste.
● Safeguards all food preparation employees by implementing training to increase their knowledge about
safety, sanitation, and accident prevention principles.
● Assist Executive Chef with recipes and techniques for food preparation and presentation.
● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensures
financial goals are met.
● Cooks or directly supervises the cooking of items that require skillful preparation.
● Evaluates food products to assure quality standards are consistently attained.
● Perform other duties as required.
Qualifications
Knowledgeable in proper methods of food production, menu development, and ability to teach staff procedures.
Must display knowledge of etiquette and social customs – tact and good judgment are essential. Must exhibit
leadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistently
maintaining appearance, punctuality, attitude, and image.
Requirements:
● Minimum 2 years of supervisory experience in the kitchen.
● Must be able to work a varied schedule including nights, weekends, and holidays.
● Clear, concise verbal and written communication skills.
● Hospitality focused with outstanding customer service skills.
● Has the ability to teach and train others.
● Track record of promoting an atmosphere of teamwork.
● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic.
● A track record of stability, maturity and a high level of integrity and ethical standards.
● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory
skills with the ability to motivate and lead by example.
● Computer skills, good communication skills verbal and written.
This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts,
skills or working conditions associated with the job. While this is intended to be an accurate reflection of the current
job, management reserves the right to revise the job description as business necessitates
Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion,
national origin, sexual orientation, gender identity, disability or protected veteran status.