Sous Chef

Role Description: The Banquet Sous Chef is responsible for delivering high quality food products in our restaurants, at events or in-room dining. Our Sous Chef will assist in directing culinary operations on a daily basis to prepare and deliver high quality menu items and lead daily kitchen operations to ensure we remain in compliance with company policies and procedures. Work Requirements Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures. Coordinate and organize the kitchen in the absence of the Area/Outlet Chef. Delegate and follow up on assigned objectives. Assist the Area/Outlet Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards. Assist the Chef de Cuisine in managing food costs and labor costs and labor productivity according to financial guidelines. Assist in the execution of departmental goals. Provide training in food production and equipment usage to the culinary staff within the designated kitchen. Ensure that kitchen staff performs according to HACCP, OSHA, and sanitation guidelines. Oversee proper requisition, storage, utilization and inventory of food products. Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints. Review the monthly and daily business reports of the hotel, specifically F & B report and assist the Chef de Cuisine in developing a work plan to achieve greater results. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Assist the Executive Chef & Chef de Cuisine in planning and budgeting the food costs and other food and beverage related costs for all the F & B outlets. Maintain knowledge of correct maintenance and use of equipment. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Company standards. Must be flexible in work hours and available to work days, evenings, weekends and holidays. Perform other duties as assigned. Qualifications High school diploma or equivalent required. 3+ years of experience in the culinary industry. Positive leadership skills with the ability motivate staff in a fast paced working environment. Excellent hand-eye coordination. Understanding of various cooking methods, ingredients, equipment and procedures. High level of creativity. Excellent time management skills. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry's best practices. Working knowledge of various computer software programs to include Microsoft Office, Excel and restaurant management software. Ability to work flexible schedule. Physical Requirements Frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms Occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl Must occasionally lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus #J-18808-Ljbffr