What are the responsibilities and job description for the Hotel Sous Chef - Hyatt LI position at Remington Hospitality?
Position Summary
The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executive Chef.
Core Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executive Chef.
Core Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
- Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
- Follow food handling guidelines.
- Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
- Efficiently expedite food from front line during meal periods.
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
- Participate in monthly food and beverage inventory.
- Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
- Assist in menu and recipe creation, in cooperation with Executive Chef.
- Other duties as assigned to ensure effective operation of the overall hotel.
Salary : $75,000