Sous Chef

Sous Chef

The purpose of the Sous Chef is to support the Executive Chef in the Food & Beverage operations.

Essential Job Functions

• Operate Kitchen department within budgetary guidelines and in response to actual conditions
• Assist in the development and implementation of policies and controls on issues relating to Kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc.
• Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food.
• Complete or assist with the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards.
• Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.
• Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.
• Comply with all recipes and product specifications and assure that staff does the same.
• Maintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations.
• Attend meetings as scheduled and meet regularly with kitchen staff. Maintain effective working relationship with food and beverage management staff and hotel departments.
• Conduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.
• Assist in menu development.
• Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.
• Prepare reports, proposals and other communications as assigned.
• Nothing in this job description restricts management's right to assign or reassign duties, work hours and/or responsibilities for this job at any time.

Experience/Education

2-5 years as an Assistant Sous Chef in a recognized resort or hotel, managing or supervising a staff of culinarians; Excellent communication skills. College Degree preferred; High school diploma or general education degree or equivalent combination of education and experience required.

Auro Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.