Sous Chef

Position Summary

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Example of Duties

Essential Functions

1. Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

2. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.

3. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

4. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

5. Adhere to control procedures for cost and quality.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

· Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

· Maintain vacation schedule for proper staffing.

· Report any equipment in need of repair to chef and engineering for service.

· Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

· Must be able to speak, read, write and understand the primary language(s) used in the workplace.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Must possess basic computational ability.

· Must possess basic computer skills.

· Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

· Thorough working knowledge of hot and cold food preparation.

· Good working knowledge of accepted sanitation standards and applicable health codes.

· Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.