Sous Chef

Description

SUMMARY

Sous Chef is responsible for running a specific culinary outlet on a daily basis under the direct supervision of the Executive Chef. Maintain established quality standards. Developing and driving a positive work environment. Improving guest and employee satisfaction and maximizing revenues. Oversee preparing and plating of all menu items, special requests and opening/closing duties of assigned outlet. This position will have a heavy focus on Banquets and assisting the banquet chef.

ESSENTIAL FUNCTIONS

• Oversee assigned culinary outlet, collaborating with Executive Chef and Executive Sous Chef assuring outlet is running efficiently
• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Control waste and monitor labor, be aware of the costs attached to the area of responsibility
• Control food quality at all time ensuring high quality standards are maintained
• Oversight of sanitation program throughout culinary department
• Daily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations
• Assist in interviewing, hiring and retaining culinary staff
• Training and development of staff
• Follows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required.
• Ensure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.
• Orient all new hires utilizing company handbooks and support materials.
• Leads training and recognition for employees at all levels and maintains a team-oriented environment.
• Lead by example and constantly look for new and more effective ways of improving our products, guest services and profitability
• Attend BEO meetings as requested
• Participate actively in the preparation of culinary monthly meeting
• Ensure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.
• Check and report any equipment malfunctioning or failures
• Work quickly and complete assignments
• Ensure daily production lists are being filled out and utilized by staff
• Oversee set up of all work stations ensuring all requirements are organized prior to the opening of the restaurant
• Conduct line checks daily before service to ensure quality and readiness
• Ensure all hourly staff follow the meal break policy and takes immediate action when correction is needed
• Expedite during service ensuring plated menu items are up to specification
• Must be able to relieve any cook position to work station as needed
• Oversee set up and serve functions according to Banquet Event orders
• Anticipate business levels, plan and prep accordingly for following day
• Ensure strict adherence to recipe specification with staff ensuring proper portion sizes and cooking methods are followed
• Accommodate any special requests with guests whenever possible
• Responsible for proper closing procedures to include walk through of stations, kitchen and walk ins, ensuring all product is properly stored and all areas sanitary
• Check out all cooks before they leave to ensure stations and prep are stored correctly
• Receive and check food items from requisitions and/or orders and ensure items are properly stored.
• Place daily orders for products, produce/proteins/dry goods/etc
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Conduct daily pre-shift meetings with both FOH and BOH to ensure proper communication with staff
• Prepare and post employee work schedules to reflect operating forecast
• Review and correct payroll time edits daily
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.

Requirements

QUALIFICATIONS

Required

• High School Diploma or GED-Equivalency.
• Must be either a graduate from a culinary school with 2 to 4 years previous culinary supervisor or higher experience or 6 to 8 years culinary supervisor or higher experience in multiple culinary/food & beverage department in a fine dining establishment.
• Ability to communicate in English with vendors, guests and staff to their understanding.
• Knowledge of basic computer functions, including Microsoft Word & Excel.
• Must be able to perform mathematical calculations including but not limited to conversion of recipes.
• Must have current and up to date San Diego County food handlers card.
• Must be flexible in scheduling, including 3rd shift if needed.
• Must have own tools to perform assigned duties.
• Dedication to excellence with continued development of our hotel reputation.

Desirable

• 2 years prior Sous Chef experience
• Prior working experience in a 5 star/5 diamond hotel
• Serve Safe Certification

SKILLS

Required

• Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting
• Garde Manger and baking skills
• Supervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards
• Experience in the administration side of the kitchen
• Ability to multi-task
• Ability to work long hours
• Knowledge of kitchen terminology
• Knowledge of products, uses and availability

Desirable

• Knowledge of current food trends.
• High level of creativity.
• Experience in both ala carte and banquets.

TRAVEL REQUIREMENTS

• Some travel is required for training, conferences, and special events.

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Lifting/carrying up to 30 lbs. frequently and 45 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.