Sous Chef - E

Sous Chef Position

The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

Assists F&B Director in planning menus for all food outlets in the Hotel

Trains, supervises, and evaluates the work of the cooks.

Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.

Approves the requisition of products and other necessary food supplies

Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times

Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles

Assists F&B Director in standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices

Attends Food & Beverage staff and management meetings as needed

Consults with catering department about food production aspects of any special events that are planned.

Cooks or directly supervises the cooking of items that require skillful preparation

Evaluates food products to assure that quality standards are attained

Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests

Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner

Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

Provides training and professional development opportunities for all kitchen staff

Attends service lineups and ensures that other representatives from kitchen staff attend those lineups

Motivates and develops staff including cross training and promotion of personnel

Visits dining area to greet members

Maintains professional standards and codes of conduct as set forth Associate Handbook.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job?related requirements.