SOUS CHEF

PM Sous Chef

The Bristol Hotel | Bristol, Virginia

Leadership Expectations

The PM Sous Chef is expected to operate as a member of the culinary leadership team rather than solely as a senior line cook. Successful performance in this role will require the ability to:

Take ownership of the PM operation.

Make sound operational decisions independently.

Hold team members accountable to established standards.

Anticipate production and service needs.

Develop less-experienced culinary employees.

Work collaboratively with other members of the culinary and Food & Beverage leadership teams.

Maintain high standards even during periods of high volume or staffing challenges.

Step into a leadership role during the absence of the Executive Sous Chef.

Schedule

This is a primarily PM/evening leadership position. The schedule will include evenings, weekends, holidays, and additional hours as necessary to support banquet events and business demands.

Job Summary:

The Sous Chef is responsible for assisting the Executive Chefand/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:

Principal Responsibilities:

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
• Maintain confidentiality of proprietary information; protect company assets
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
• Comply with quality assurance expectations and standards
• Provide development and continued education opportunities for hourly associates and mid-level department management to set up for future success
• Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities
• Must be able to work flexible hours, including evenings, weekends, holidays
• Ensure a safe working environment at all times for all associates

Qualifications:

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe certified

Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
• The employee must regular lift and or move up to 25lbs - occasionally lift or move up to 50lbs
• Must be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations

You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company. You will represent the hotel and management company in a positive and professional manner at all times.