Sous Chef

The Westin Houston Medical Center

Terrace 54 Sous Chef

Job Description:

Our Sous Chef reports directly to the Executive Chef and is responsible for creating leaders and fostering the Pearl culture within our hotel restaurant. The Sous Chef must ignite the human spirit by creating unrivaled hospitality experiences fueled by fun, enthusiasm, and compassion that challenge each person to unlock their own potential.

The Sous Chef is responsible for the successful execution of the hotel restaurant and hotel functions. The Sous Chef must focus on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients. All hotel operations must be executed at the highest level of professionalism and courtesy. The Sous Chef must drive results through effective training, coaching, leading, motivating, empowering, and following through with all the associates. The Sous Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls. The Sous Chef must ensure that our associates and our customers are treated with the utmost respect at all times since they are the key to our success.

Requirements:

*Passion and commitment to the business at an ownership level

*Maintain effective and open communication

*Foster teamwork

*Must possess high energy, professionalism, and confidence every day and in every way

*Must be capable of successfully prioritizing, delegating, organizing and multi-task

*Be a highly motivated and enthusiastic leader

*Co-Conduct Pearl required daily and weekly meetings with enthusiasm and commitment to success

*Manage and lead the Kitchen associates to inspire loyalty and deliver the highest performance

*Manage the kitchen staff in the procurement, production, preparation, and presentation of all food

*Ensure Kitchen is safe and a sanitary work environment with conforms to all standards and regulations

*Direct the daily operations including room service, banquets, breakfast, and manager’s reception

*Continually analyze and control the labor and food costs to meet/exceed budget objectives

*Develop and implement menus and backup to continually improve revenues and profit

*Ensure that all department associates maintain the utmost cleanliness of kitchen and food storage

*Train all personnel to deliver the best product at the highest brand and procedural standards

*Interact positively with customers and take action to resolve issues to maintain high guest satisfaction

*Must be able to conduct daily business with integrity and be ethical at all times

*Ensure approved uniforms are being worn at all times including proper glove and hair containment

*Maintain a safe working environment through compliance of safety and health department guidelines

*Ensure all food is delivered with the proper food quality and proper temperature

*Ensure all food equipment is maintained and properly serviced

*Ensure the kitchen, food storage and preparation areas are kept in compliance to all standards

*Treat guests, associates, vendors and co-workers with professionalism and respect at all times

*Be able to work well under pressure and meet or beat deadlines

*Comply with attendance rules and be available to work on a regular basis

*Perform other tasks that are deemed necessary to the success of Pearl, the hotel, and the associates

Physical Requirements - (not limited to)

*Must be able to lift, push, pull, and carry up to 50 lbs.

*Must be able to stand, stoop, bend, crawl, reach above and below shoulders, repetitive arm and wrist use, climb ladders and stairs, and walk on uneven surfaces.

*Must be able to operate a motor vehicle or provide transportation to travel to various properties in the city.

*Must be able to see and hear.

*Must be able to communicate verbally and in writing.

*Must be able to work around moderate noise levels.