Sous Chef

Department:  Food and Beverage

Position: Sous Chef

Reports To: Executive Chef, Executive Sous Chef

Supervisory Responsibilities:  Lead Cooks,   Line cooks, general kitchen personnel

Position Overview: The Executive Sous Chef is responsible for the daily operation and activities of all culinary outlets at Congress Hall Hotel. This is to be achieved through supervision, management and coaching of Lead Cooks, Line Cooks, Prep Cooks and Stewarding Staff. The Sous Chef, working with the Executive Chef and Executive Sous Chef, will maintain and if necessary, develop standardized recipes and procedures and will ensure accuracy and efficiency of production through training, daily line checks and tastings. The Sous Chef will also be required to take on any position on the line or production as necessary including but not limited to line, prep, banquets, expo, Tommy’s Folly production and Boiler Room as directed by Executive Chef and Executive Sous Chef. The Sous Chef will ensure the daily cleanliness and organization of the Kitchen by assigning daily tasks to area supervisors for completion.

Essential Duties and Responsibilities  include but are not limited to the following:

• Accurate execution of all Congress Hall functions and events.
• Training of all kitchen staff.
• Ability to oversee and produce for high volume, up to 1500+ covers per day
• Support and mentoring of Kitchen Personnel.
• Participate in departmental meetings and pre shift huddles.
• Ordering and requisitioning of food, paper goods and cleaning supplies
• Ability to work all stations in the kitchen as necessary
• Upkeep of an accurate recipe database.
• Development of daily specials
• Upkeep of the cleanliness of kitchen, storage, and walk-in.
• Monthly inventories.
• Working knowledge of menu development.
• Proper rotation of food and food products.
• Needs to think and cook seasonally, with Farm to Table products from our own, company owned and operated farm.
• Accurate and timely costing as required by Executive Chef
• The candidate must exhibit job and product knowledge sufficiently enough to accurately support and promote all Congress Hall departments, amenities, and programming.
• The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines.
• Effectively communicate to FOH employees at all times and directly with guests as required.
• The candidate must possess the appropriate and necessary social skill to work with a broad range of co-workers, employees and clients and must provide excellent service and support to all internal and external guests.
• The candidate must always demonstrate cooperative and supportive behavior with colleagues and supervisors.
• The candidate is responsible for protecting company assents.
• Other duties as assigned by the Executive Chef and Executive Sous Chef.

Supervisory Responsibilities:  

Directly manage, train and supervise a range of staff members including but not limited to line cooks, stewards and prep cooks, ranging from 15-50 employees seasonally and year-round.

Management Skills:

• Ability to manage change effectively.
• Ability to provide leadership to achieve company mission, vision and goals as stated in the handbook.
• Communicate goals and objectives effectively and in a manner which inspires employees to adopt these goals and principles.
• Clear and concise written and verbal communication skills.
• Ability to communicate concepts and ideas to management, peers and employees.
• Ability to build morale and spirit through supportive management and leadership.
• Instill the guest service standards in all employees - “The guest is always right”.
• Possess excellent time management skills.
• Follow, enforce, and support company policies and procedures.
• Assume accountability and responsibility for self and employees.
• Ability to quickly recognize problems or issues, evaluate alternatives and execute a plan of action.

Minimum Qualifications:

• High School diploma or equivalent degree required.
• Minimum three years kitchen supervisory experience.
• Minimum five years of professional kitchen experience.
• Culinary degree preferred.
• Working knowledge of classical and proper cooking techniques including but not limited to Saucier, Entremetier, Charcuterie, Fish and Meat Butchery, Garde Manger.
• Basic computer knowledge, proficient in Word and Excel.
• Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.