Sous Chef

Job Description

Job Description

Description:

Job Summary: A hospitality leader within our hotel and F&B operations, The Sous Chef/Banquet Events Chef is responsible for the food production success and oversight of our high-profile Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Café, banquet event operations in a manner consistent with the mission, operating philosophy, and standards created for the F&B operations.

The F&B Sous Chef/Banquet Events Chef is responsible for all aspects of managing the Kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with our operational standards. Coordinates the purchase of all food and develops menus items, maintaining approved food costs and labor costs. Maintains organization, cleanliness and sanitation of work areas and equipment.

The F&B Sous Chef/Banquet Events Chef exhibits excellent organization, time management, cleanliness and punctuality in regard to all food and beverage service procedures, client requests, service timelines, food safety and HACCP guidelines. Ability to receive direction and act upon it. The F&B Sous Chef/Banquet Events Chef possesses proficient technical service abilities and an understanding of restaurant & kitchen operations. Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead Line, culinary and service teams in regards to standards and reputation of our F&B operations.

PREREQUISITES

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Culinary degree preferred
• Must possess prior restaurant kitchen/culinary technical ability
• High School diploma or equivalent.
• ServSafe Certification required.
• Florida HACCP certification preferred.

SUMMARY OF ESSENTIAL JOB FUNCTIONS

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to communicate with other associates and/or guests.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge:

• Control of food costs, loss and usage guidelines
• Pars for shift usage, freezer pull, and line set up.
• Proper food temperatures: hot above 140 F and cold 41 F.
• Inventory, ordering and receiving and storing products.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• All kitchen disciplines including cooking techniques, and product knowledge.
• Working knowledge of Alto-Shaam oven systems preferred

Skills:

• Follow recipes for preparations, cooking serving, and storing.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.
• Knife skills and other food preparation skills.

Abilities:

• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow-up with corrections when needed

SPECIFIC RESPONSIBILITIES

• Ensure a memorable experience for guests by promptly resolving any complaints and maintaining positive guest relations at all times.
• Maintain knowledge of maintenance and use of all kitchen equipment.
• Monitor time cards of F&B associates to ensure proper usage or time clock for all shifts and breaks.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted, and that all staff prepare items in accordance with yield guides.
• Maintain high quality food options by reviewing daily specials, developing new menu items/recipes.
• Review daily activities: House count; Forecasted covers for each outlet; Catering activity; Purchases; Meetings; Appointments; VIPs/special guests.
• Management of kitchen staff, including: interviewing hiring, onboarding, providing feedback/discipline as needed, and conducting performance evaluations.
• Quality assurance – conducting frequent walkthroughs to ensure cleanliness, proper usage of equipment, all procedures are being followed.
• Maintain controls to attain forecasted costs by minimizing waste, utilizing excess items efficiently, and conducting physical inventories.
• Review sales and food costs on a daily basis; resolve any discrepancies.
• Prepare weekly work schedules in accordance with forecasted labor costs; adjust to meet business demands and communicate changes to staff.
• Meet with staff before each shift to establish priorities and assign production/prep tasks.
• Catering preparation – Develop special menu items for catering department, meet with clients as requested, and review Banquet Event Order sheets, noting any changes.
• Requisition supplies and ensure they are stored in accordance with health department standards. Make arrangements for shortages before they run out.
• Ensure each kitchen work area has appropriate level of tools/supplies/equipment to meet business demands.
• Submit work orders for repairs on kitchen equipment as needed.
• Ensure that opening and closing duties are completed as assigned.
• Assist on the line as needed.
• Other duties as assigned.

WORKING CONDITIONS/SPECIAL REQUIREMENTS

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.
• May be required to work any day/shift, including weekends.
• Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment.
• May be required to remain in a stationary position for extended periods of time.

POSITIONS FOR POSSIBLE ADVANCEMENT

• Chef de Cuisine