Sous Chef

Description

As the Sous Chef you will be responsible for all aspects of managing the kitchen and kitchen employees, ensuring the quality preparation of menu items to include proper storage and handling of all food items in accordance with standards.

Must have the ability to communicate professionally in English to staff and guest alike. An even disposition is highly desirable, and handles pressure with grace. Patient when working with others. Acting as a trainer, recommends performance evaluations, resolves problems, provides open communication and recommends coaching for performance. Comply with attendance rules and be available to work in a regular basis.

Reviews banquet event orders (BEO), meets with staff to review equipment needs, assists with banquet plate up and receives feedback and direction from Executive Chef. Adheres to a cleaning/projects schedule for health-safety and sanitation. Take physical inventory of food items.

Ensures that recipe cards, production schedules, plating guides and photographs are current and posted. Ensure staff is preparing menu items, following recipes and yield guides in accordance to standards. Assists the Executive Chef in menu development and execution. Works with the catering department ensuring guest satisfaction to meet/exceed guest expectations. Reviews sales and food cost with the Executive Chef to ensure the department is meeting budgeted cost. Conducts frequent walk throughs of each kitchen area to ensure quality and details are being maintained in respect to production and cleanliness. Ensure that excess items are utilized efficiently.

May document staff for attendance as per points policy. Maintains hotel policy and standards. Oversees and directs training of new hires in specified phases of kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

Performs any other job-related duties as assigned.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)