Sous Chef - Ace Gillett''s

Job Description

Job Description

Description:

ABOUT US

Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.

OUR VALUES

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

JOB OVERVIEW

Sous Chefs assist the Executive Chef in daily operations and cooking, as well as banquets. A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. Cleaning and maintaining a safe work area are also required.

REPORTS TO

Executive Chef

DIRECT REPORTS

N/A

KEY RELATIONSHIPS

Internal: Executive Chef; Heart of House and Front of House restaurant employees

External: Hotel and restaurant guests, vendors and suppliers

ESSENTIAL JOB FUNCTIONS

1. Memorizing recipes, policies, procedures, and standard portion sizes.
2. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
3. Preparing ingredients and components of each recipe on the restaurant’s menu.
4. Maintaining freshness of product and rotating old product out.
5. Open and close the kitchen as directed by the Executive Chef.
6. Working with a team of Cooks to handle varying levels of activity.
7. Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination.
8. Being aware of and following all kitchen health and safety regulations and guideline.
9. Daily preparation of all food items.
10. Monitoring and recording inventories, maintaining appropriate inventory levels
11. Communicating with other cooks and servers in regards to customer needs.
12. Receiving and checking food orders.
13. Cleaning dishes.
14. Assist with the creation and planning of menu items.
15. Adhere to the policies and procedures of the hotel.
16. Maintain effective communication within department, including Front of House.
17. Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed.
18. Is aligned with the culture, values, goals, and human resource programs of the hotel and Crystal Creek Hospitality.
19. Always maintains a professional appearance and attitude.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and 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.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

ESSENTIAL QUALIFICATIONS

• 3-years cooking experience preferred
• 1-year of kitchen leadership preferred
• Serv-Safe certified preferred
• Familiarity with commercial kitchen equipment
• Knife handling and food preparation experience
• Proper food handling skills
• Desire to design new dishes
• Knowledge of food allergies
• Organizational and time management skills
• Be an active team player and ability to collaborate across teams