Sous Chef

We are Seeking for a Sous Chef for one of our clients in the hospitality industry in San Juan Puerto Rico. From Classic and modern luxury full-service hotels to fine dining and entertainment.

• Responsible for all aspects of managing the culinary team, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.  
• Assists the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.  
• Coordinates the purchase of all food items and develops menus while maintaining approved food and labor costs.  
• Demonstrates a hands-on approach to all products produced in the department, ensuring quality, presentation, and consistency meet company standards.  
• Assists with the development of standardized recipes for all menu items.  
• Ensures that recipes are accurate and updated as needed.  
• Ensures the appropriate quantity of items are prepared according to forecasted demand and delivered promptly to the designated outlet for guest enjoyment.  
• Responsible for the complete setup, cleanliness, and organization of the department/kitchen areas within the restaurant.  
• Stays informed on industry trends in the world of culinary.
• Creates recipe cards for all menu items and trains staff to use them. 
• Prepares stations properly and on time for each service period.  
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.  
• Estimates food consumption, places orders or requisition supplies, and retrieves food from storage as needed.  
• Keeps records and accounts.  
• Understands the impact of kitchen operations on the overall property’s financial goals and objectives.  
• Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.  
• Completes safety training and certifications.  
• Develops and maintains positive working relationships with others, supports the team in reaching common goals, and listens and responds appropriately to the concerns of other employees.  
• Performs other reasonable job duties as requested by the Executive Chef.