Job Description Summary The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation. Responsibilities Primarily responsible for ordering & requisitioning banquet products in a timely manner and in appropriate quantities Responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events in the hotels continuing effort to deliver outstanding guest service and profitability Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Analyze banquet event orders to plan and coordinate the food and beverage portion of client functions Perform all daily walk through inventory to determine daily production and prioritize product utilization Help assign production duties to all staff Conduct a line check for dinner service to ensure quality of product Meet daily with line cooks to coordinate and ensure production standards Properly use, handle, clean, breakdown, and maintain all kitchen equipment Maintain food quality standards including consistency and presentation Coordinate proper food storage according to standard operating procedure Direct employees in proper service techniques Assist with expediting dinner service Perform end of night walk through Document appropriate information in kitchen management log books daily Review information in kitchen management log books daily Control cleanliness and sanitation of all employees for entire kitchen Manage and oversee all stations and walk-ins in restaurant Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines Deliver Passionate & Engaging Service to our Guests You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations You will consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile Use eye and ear contact and guest’s name Establish/anticipate needs Solve and own all requests/complaints Thank everyone Build solid relationship with your Colleagues Treat colleagues with respect and dignity Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek Pay Range Pay rate $27.00 to $30.00 Benefits Medical, Dental and Vision Insurance Paid Vacation and Sick Days Holidays and Personal Days (Floaters) 401(k) Retirement Plan Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law. #J-18808-Ljbffr
Sous Chef • Minneapolis, MN, United States
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