Sous Chef

EXAMPLE OF DUTIES:

ESSENTIAL FUNCTIONS

• Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
• Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team.
• Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
• Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
• Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist Executive Chef in estimating annual food budget
• Dine at local restaurants to observe the latest trends in food presentation/pricing
• Monitor outlets during peak periods to oversee production flow and presentation
• Maintain vacation schedule for proper staffing
• Report any equipment in need of repair or replacement to Property Operations
• Perform other duties as requested, such as VIP parties and staff meetings

PHYSICAL REQUIREMENTS:

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+

Physical Activity Frequency

Sitting Occasional


Walking Frequent


Climbing stairs Occasional


Standing Frequent


Crouching/Bending/Stooping Occasional


Reaching Occasional


Grasping Frequent


Pushing/Pulling Rare


Near Vision Constant


Far Vision Frequent


Hearing Constant


Talking Constant


Smell Constant


Taste Constant


Lifting/Carrying (# lbs) Occasional - up to 50+lbs.


Travel Rare


OTHER DUTIES:

Assimilate into Trump National Doral - Miami's Cultural Foundation by understanding and supporting the Associates and the business.


SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader.


SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
• Extensive knowledge of menu development, insight into marketing, cost and wage control on
• Extensive knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
• Ability to read, write, speak English to comprehend and communicate job functions
• Ability to safely operate complex food preparation machinery
• Ability to work in confined spaces
• Ability to supervise a large staff and accomplish goals on a timely basis
• Ability to work in an environment with extreme temperature ranges (hot and cold)
• Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef
• Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time
• Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

QUALIFICATION STANDARDS:

EDUCATION:

High school education required. Minimum of 3 years of culinary schooling.


EXPERIENCE:

Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes.


LICENSES OR CERTIFICATES:

Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred.


GROOMING/UNIFORMS:

All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.


OTHER:

Additional language ability is strongly preferred.