Sous Chef

Position Summary Manage total responsibilities over the entire culinary operation in the absence of the Executive Chef and assume shared responsibilities on a daily basis. Supervise, coordinate, and participate in the production of buffets, à la carte, banquets, and any other special functions. Assist in the development, standardization, costing, implementation, and menu creation for buffets, bar, banquet, and room service. Assist in front‑of‑house buffet service standards, execution, buffet upkeep, and signage accuracy. Essential Duties and Responsibilities Act as the Executive Chef in the Executive Chef’s absence. Assist the Executive Chef with departmental human resource functions, including record keeping, counseling of associates, recommendations on hiring, terminating, suspending, and disciplinary counseling. Maintain a clean and sanitary environment in compliance with all local and state codes; hold staff accountable for a clean, safe, and sanitary workplace. Supervise and participate in the activities of all outlet and banquet kitchens, including food preparation and ware washing. Coordinate kitchen activities with operating departments to ensure overall hotel success. Write weekly menus for buffets, à la carte, banquets, and other functions. Update Delphi cover counts, forecasts, and evaluate business trends to maximize production, food cost, and guest satisfaction. Adjust schedules, menus, and logistics accordingly. Assist the Executive Chef with developing, costing, establishing, and monitoring recipes for all cuisine prepared by the culinary staff. Review daily agenda sheets, change logs, emails, Delphi changes, and customer and associate feedback to adjust production, staffing, and purchasing. Establish specific objectives for culinary staff based on information. Inspect the quality of food products used. Evaluate, correct, and retrain staff. Inform the Executive Chef when quality is not acceptable. Seek and evaluate new products on an ongoing basis. Prepare schedules, evaluate daily costs, and provide required reports to the Executive Chef. Place computer‑generated orders and assist in the maintenance and input of daily checkbooks, receiving reports, payroll reports, monthly inventories, and other administrative tasks. Perform other work‑related duties as requested, including participation in local and national industry‑relevant associations and maintaining relationships with members. Minimum Qualifications Culinary degree or ACF certification highly preferred. High school diploma required. Advanced knowledge of modern culinary techniques and procedures, healthy alternative ingredients, and nutritional cooking production. Five years of previous related experience with three years of supervisory experience required. Willingness to work flexible schedules, including evenings and weekends. Ability to maintain composure and objectivity under pressure. Excellent communication skills when interacting with staff, guests, and front‑of‑house team members. Working knowledge of Delphi, Kronos, property POS system, and basic computer office software for report preparation. Professional demeanor, strong sense of confidentiality, and service‑oriented attitude. Strong communication, time‑management, team‑building, and accuracy skills for varied duties. Language Ability Ability to speak, read, and write English and effectively relate to managers and co‑workers. Math Ability Ability to apply basic mathematical concepts and use a calculator. Reasoning Ability Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of accounting procedures in mathematical form and deal with concrete variables. Computer Skills Knowledge of word processing software, spreadsheets, and other relevant software. Supervisory Responsibilities Assigned kitchen staff. Physical Demands and Work Environment Work shifts may last up to 12 hours, involving frequent reaching, bending, stooping, lifting, shaking, stirring, pouring, carrying, and pushing. Requires full sight and hearing capacity. Possibility of walking, sitting, and reaching with hands and arms. Occasionally lifts and carries up to 50 pounds and pushes or pulls up to 80 pounds. Exposure to hazards such as cuts, slipping, tripping, falls, burns, smoke, steam, high/low temperatures, humidity, and contact with water, sanitation solutions, meat, poultry, seafood, and produce. Noise level is usually moderate to loud. Employment is contingent upon successful completion of a background and drug test. Job Code: 1000407 #J-18808-Ljbffr Apsilon Hotels