Sous Chef

Job Summary:

Sous Chef are second-in-command in kitchens, reporting to the Executive Chef, overseeing the preparation. Works along with the Chef by prepping meals by weighing, measuring and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. The responsibility to run the kitchen when the Chef is out.

Duties and Responsibilities

General

1. Responsible for kitchen duties when Chef is not on property.
2. Assist Chef with food preparation, helping maintain food cost, quality, quantity, portion control, inventories.
3. Assure cooking standards to maintain a high quality of food and service on a consistent basis as demonstrated by Chef.
4. Enforces hotel's standard recipes for all dishes to insure portion control and uniformity of quality and taste under Chef supervision.
5. Helps Chef, for banquet function as prepared by the Sales Office, and assists during functions as needed
6. Assures security and safety in the kitchen.
7. Makes suggestions to the Food and Beverage Manager concerning improvements in the kitchen which would enhance guest satisfaction and, at the same time, maintain payroll and food costs requirements.
8. Attends the weekly Sales meetings.
9. Works in conjunction with the Food and Beverage Manager and General Manager to ensure that high standard of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times.
10. Assists the Food and Beverage Manager in taking the end-of-month inventories. 11. Creativity: Knowledge of ingredients and how to use them in a creative way will serve you well. 12. Leadership Skills: Sous chefs are in charge often manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help you immensely. 13. Hand-Eye Coordination: All chefs work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed. 14. Sense of Taste and Smell: Delicious food brings in customers. Sous chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. 15. Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

EDUCATION and/or EXPERIENCE: High school diploma at a minimum required and 3 or more years of hotel operations experienced preferred.

LANGUAGE SKILLS: Must have developed language skills to the point to be able to:

• Read and interpret documents in English such as routine correspondence, newspapers, periodicals, journals, and manuals.
Sous Chef
• Write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
• Ability to speak effectively in English to customers and employees.
REASONING ABILITY: Must have developed reasoning abilities to the point to be able to:
• Apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to add, subtract, multiply and divide numbers; and ability to calculate figures and amounts such as discounts and percentages.
• Read and interpret business records and statistical reports.

COMPUTER SKILLS: Must have sufficient computer skills that will allow the individual to be able to use, in a proficient manner, certain Company-issued software programs implemented at the hotel, including but not limited to Microsoft Word, Microsoft Excel, Dropbox, Microsoft Outlook, Company-issued internet browser programs, and Company-issued electronic mail programs. [NOTE: Company-issued software programs may change from time to time; the individual is required to learn the new programs and upgrades as soon as practicable after such items are provided to the hotel.]

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee must be able to see differences in widths and lengths of lines such as those on graphs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

ENVIRONMENTAL CONDITIONS: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

IMPORTANT NOTE: Essential functions of this job are described under the headings above. The job requirements and features are subject to change from time to time due to the then-current needs and requirements of the Company and/or the hotel.