What are the responsibilities and job description for the Sous Chef position at Hilton Norfolk THE MAIN?
Saltine Sous Chef
Overview
The Saltine Sous Chef will be responsible for the consistent, profitable, quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation
Responsibilities
- Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high-demand times
- Supervises daily shift operations and oversees the production and preparation of culinary items
- Opens and closes kitchen shifts and ensures completion of assigned duties
- Maintains food handling and sanitation standards
- Works with the Restaurant and Banquet departments to coordinate service and timing of events and meals
- Assists with developing menus and promotions
- Operates all department equipment as necessary and reports malfunctions
- Purchases appropriate supplies and manages food and supply inventories according to budget
- Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met
- Understands and implements Safety Standards
- Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary
- Ensures all associates have proper supplies, equipment, and uniforms
- Communicates areas in need of attention to staff and follows up to ensure follow-through
- Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures
- Participates as needed in the investigation of associate accidents
- Understands and complies with loss prevention policies and procedures
- Oversee all aspects of the stewarding team
Qualifications
- Culinary Degree preferred
- Understanding of restaurant, room service, bar/lounge, and banquet department procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Knowledge of overall hotel operations as they relate to the kitchen
- Ability to effectively manage labor productivity
- Good presentation and platform skills
- Good training/facilitator skills
- Knowledge of purchasing, inventory controls, supplies, and equipment