Sous Chef

Job Description

Job Description

Summary : Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

Essential Job Functions : Include the following. Other duties may be assigned.

• Maintain complete knowledge of and ensure associate compliance with all departmental / hotel policies and procedures.
• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and / or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Create daily menu specials and receive feedback from Restaurant Chef.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward on a weekly base to review equipment needs, banquet plate up assistance, cleaning schedule / project status, health / safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Assist the Restaurant Chef in menu development and execution.
• Work with catering department to ensure guest satisfaction and exceeding / meeting guest expectations.
• Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.
• Maintain hotel policies and standards.
• Perform any other job related duties as assigned.
• Comply with attendance rules and be available to work on a regular basis

Required Skills and Abilities :

Education and Experience : Must have a Culinary School degree with formalized training in all aspects of food preparation in a high volume, fine hotel and resort property. A minimum of five years experience in food preparation management in a multiple outlets in a hotel resort with high volume turnover.

Other Skills and Abilities : Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems.

Language Skills : Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions.

Reasoning Ability : Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical Demands : While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and / or move up to 50 pounds. Must be able to withstand high temperatures behind the line.

Work Environment : Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.