Sous Chef

Sous Chef Opportunity

Compensation: $70,000 to $75,000 per year, Full-Time

Department: Food and Beverage

Reporting to: Executive Sous Chef and Property Chef

Job Purpose

As our Sous Chef, you are an integral part of the kitchen management team and report directly to the Head Chef. You contribute to the execution of all daily culinary operations and assist in supervising all culinary team members. Most importantly, you will oversee service delivery and monitor food quality. As Sous Chef, you assist the Head Chef with coaching, training, disciplining, and mediating conflicts. You are patient, empathetic, and supportive towards your team, even in the most stressful situations.

As part of the kitchen management team, you will also assist with various aspects of kitchen management, from daily food production and product quality control to stock control, food hygiene, and HACCP.

Duties & Responsibilities

• Ensure that all kitchen staff has been trained in and understand the operating and safety procedures for all machinery and kitchen equipment.
• Ensure that all communication tools are being used efficiently and the information is communicated down to all team members.
• To communicate with both internal and external customers in a polite, courteous, and constructive manner.
• To perform duties and responsibilities in a safe and effective manner.
• To be actively involved in creating and maintaining the hotel's standards, policies, and procedures related to his/her responsibilities.
• Thinks clearly, analyses & resolves challenges and obstacles, exercising good judgment.
• Directs the performance of all outlets' staff & follows up with corrections immediately.
• Always motivates the kitchen staff at every level.
• Continuously promotes positive work relationships with stewarding and service staff & other departments.
• Entirely capable of prioritizing, organizing, and delegating work assignments.
• Works well under pressure, staying organized and meeting timelines agreed upon with the Senior Executive Sous Chef.
• Responsible for running the kitchen operation smoothly according to the hotel's standards.
• Reviews standards regularly & recommends appropriate alternatives accordingly.
• Ensure guest satisfaction & service levels in the kitchen department according to hotel standards.
• Coordinate precisely with other departments and the F&B office.
• Ensure the teams under his/her supervision are informed, trained, and evaluated on product knowledge. Monitor information and training and report to the Head Chef.
• To follow up on every kitchen meeting and briefing, and ensure that the minutes are recorded and filed, in the absence of the Head Chef.
• Ensure that the assignment of duties and meal breaks are in accordance with departmental procedures. Identify situations that compromise the department's standards and report them to the Head Chef.
• Ensure daily briefings are carried out according to the established procedures, in the absence of the Head Chef.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are followed.
• Able to conduct one-to-one team member performance reviews and submit them to the Head Chef for final approval.
• Work closely with every other kitchen supervisors / Head Chef to evaluate the performance of each kitchen and outlet.
• Communicate with the sales and events team members in an efficient manner and make sound decisions in the absence of the Head Chef.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards. Foster and promote a cooperative working climate, maximizing productivity and employee morale and motivation.
• Positively influences team members and addresses any issues in order to improve communication and execution of tasks.
• Continuously focuses on the potential of staff members & develops their talent to the fullest.
• Continuously controls and is aware of monthly/annual leave records, absenteeism rates, and payroll work within the budgeted / labor cost of the department.
• Cultivates teamwork and good relationships with all Supervisors, Managers, and Department Heads.
• Shares responsibilities with other kitchen supervisors, as part of their development (good teamwork is the base for the successful execution of our goals).
• Ensure proper staffing levels throughout the operation, and liaise with concerned departments.

Customer

• To be prepared for any customer's special food order request and satisfy the guest, and to be able to find an alternative if needed in order to deliver something special to the customer.
• To be ready and able to interact with any customers or help in a polite and courteous manner.
• To be able to take a customer order, recommend dishes, and upsell if the situation occurs.
• To actively promote the services and facilities of the hotel to guests, visitors, and suppliers of the Hotel.
• Consistently performs job functions with attention to detail, speed, and accuracy
• Strengthens physical visibility in the F&B outlets, especially during prime hours
• Interacts with guests and ensures that guest contentment levels follow established standards
• Monitors and personally handles the tools and standards given by the Head Chef, and reports customer complaints or unusual situations in the absence of the Head Chef.

Quality

• Maintain complete product knowledge of all menus, recipes, and presentation of food according to the Head Chef's standards, monitor and ensure that all the standards are respected.
• Maintain cleanliness and hygiene to uncompromising standards
• Maintain complete knowledge and strictly abide by local Hygiene laws, those relating to health and safety.
• Ensure that the quality of food ingredients is always kept to a high standard.
• Report to the Head Chef or/and purchasing manager any food quality issue immediately and record it in the kitchen logbook.
• To maintain continuous training on food quality knowledge for all kitchen staff and monitor their knowledge with regular tests.
• Ensure that the food preparations are labeled, dated, and checked every day.
• Check that all outlets are ready for each service and that all banquets are standard and on time.

Profit

• Report to engineering and the Head Chef any broken equipment, malfunctions, or any other situations that would jeopardize the efficiency of the kitchen operation.
• Work closely with the chief steward, focusing on the breakage energy and chemical use, and report any abnormality to the Head Chef.
• Continuously focus on expenses, wastage, and cost control to ensure maximum profits for the department.
• Maximizes staff productivity, impacting labor costs by correct scheduling to reduce levels according to the forecast.
• Achieve established goals and targets as per individual action plans.
• Implements innovative and creative ideas to optimize revenue, control food costs, and increase profits in the department.
• Ensure that kitchen team members and supervisors report to work as scheduled. Ensure all procedures for monitoring staff and supervisors' attendance are completed accordingly.
• Monitor the food orders in the absence of, or with, the Supervisors and Head Chef daily.
• Ensure that the portion control production is followed according to the Head Chef's standards.

Supervisory Responsibilities

• Manages subordinates within work areas.
• Perform supervisory responsibilities in accordance with the hotel's policies & applicable laws. Responsibilities include training employees, scheduling, assigning and directing work, appraising performance, and recommending rewards and discipline of employees to the Head Chef.
• Addressing guest complaints and resolving problems.
• Know the kitchen instructions and the hotel employee handbook, stay updated on any news, and follow them accordingly.
• Ensures that the culinary team comes to work and is in the kitchen as scheduled, and if coming late, informs the Head Chef, Sous, and/or Kitchen Supervisors accordingly.

Self-Development

• Leads and guides the kitchen teams toward the F&B mission statement.
• Successfully attends training courses to improve skills and knowledge.
• Strives to achieve expected financial results in food and beverage operations.
• Starts to understand and learn the financial results and reports