Sous Chef

Westmont Hospitality Group

Sous Chef

Job Description

JOB SUMMARY

As a Sous Chef, you would be responsible for directing and overseeing all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.

ESSENTIAL JOB FUNCTIONS 

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: 

KITCHEN OPERATIONS:

• Knowledge of all menu items and enforce the proper preparation and presentation daily.
• Knowledge of all meal periods, breakfast, lunch, and dinner procedures. Also breakfast buffet procedures and occasionally work with the buffet cook to train him/her and ensure quality.
• Walk the restaurant floor and lounge to ensure quality and quantity is up to standards.
• Assist in placing the proper orders for supplies as directed by the Executive Chef to maintain the proper pars at all items.
• Must take the ServSafe course and pass the test to be certified.
• Assist other staff with the control of food and labor costs. Control the amount of prep done 

STAFF MANAGEMENT:

• Hold a pre-shift meeting with staff before reporting to stations.
• Plan, assign and direct the work of team members.
• Monitor the performance of associates on an ongoing basis and provide feedback. Assist in writing performance reviews for those staff members supervised. 
• Reward, discipline, and document associate performance and provide timely counseling. 
• Address team member complaints and resolve problems.
• Assist in handling all administrative work about interviewing, hiring, training, and separation of staff.
• Assist in preparing and posting weekly schedules in accordance with guest needs and staff availability.
• Maintain efficiency in the operation of the staff with a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• ADMINISTRATIVE:
  
• Notify management of any pertinent information related to shift activities.
• Provide coaching and training to culinary staff
• Assist with payroll and annual performance evaluations.
• Assist with onboarding of new culinary team members
• Assist on the completion of all Westmont and Hilton Brand training required

• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

KNOWLEDGE, SKILLS & ABILITIES

A high standard of spoken and written English.

Flexible working hours are subject to the demands of the business.

Able to work under pressure.

Excellent culinary catering talent.

Previous Supervisory experience required.

 PHYSICAL DEMANDS

 Frequent walking, standing, sitting, hearing, talking, smiling.  Lifting, pushing and pulling of objects weighing up to ten (35) pounds.