Sous Chef

Key Responsibilities

• Comply with Standards of Service and assure the same from all kitchen employees.

• Prepare culinary delights for the guests and owners.

• Manage the day-to-day operation of the kitchen, coordinate food production schedules and ensure the highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

• In conjunction with the Food & Beverage Manager, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen.

• Assist with the anticipation of trends, enacting approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines.

• In conjunction with the Food and Beverage Manager, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

• Maintain effective working relationship with Food and Beverage Management, staff and hotel departments.

• Complete daily food orders based upon scheduled banquet events and projected levels of business.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Perform other related duties as required.
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous kitchen management/supervisory experience required.
• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.