Sous Chef

Overview Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. Note: This description summarizes primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The hotel operates 24 hours a day and 7 days a week, so shift days and hours may vary. Responsibilities Direct and supervise the efficient operation of food production areas. Assist the Executive Chef in supervising and preparing all food items based on standardized recipes while maintaining high standards for an appealing product. Ensure cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Be incredibly friendly, customer centric, and work in a team environment. Expedite peak meal periods with a hands-on approach. Monitor outlets, buffets, stations and displays for quality, cleanliness and food safety. Ensure timely setup and proper staffing in all areas, with proper uniforms. Assist Outlet-Restaurant Manager and Banquet Manager in daily and weekly duties as needed. Coordinate with other hotel departments to support conventions and group activities as agreed with sales. Work with subordinates to ensure operations run smoothly, improving practices in front of house and back of house. Assist in achieving departmental objectives and goals; manage to monthly food cost budgets and control waste. Oversee menu creation for staff restaurant and uphold product quality for internal customers. Promote teamwork within the Kitchen and maintain relationships with supporting departments. Participate in media and community opportunities to showcase food and beverage products and promote the hotel. Ensure compliance with municipal and state hygiene and safety laws and ensure colleagues adhere to health and safety requirements. Respond to food-related feedback and ensure proper processes and reports are produced. Maintain and ensure kitchen equipment is in good working order and properly maintained. Participate in departmental meetings and support participation in hotel committees. Qualifications Knowledge, Skills & Abilities Three or more years of progressive experience in hotel food & beverage or related industry; or a culinary degree with at least two years of progressive F&B experience. Creates and plans meals and menus for restaurant outlets and catered events. Experience in high-volume catering with hotel brands and fine dining. Proven leadership and managerial skills supporting growth, teamwork, and customer service. Knowledge of current culinary trends and ongoing culinary development. Creative with strong service skills and ability to energize a diverse team of culinary professionals. Computer literate. Physical Demands Ability to stand, walk and/or sit and perform essential job functions for an eight-plus hour shift. Frequent twisting, bending, stooping, reaching, standing, walking. Frequent talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Source: Driftwood Hospitality #J-18808-Ljbffr Driftwood Hospitality Management, LLC