Sous Chef

Rate of Pay: $25–$27/hr Overview The Sous Chef is responsible for the preparation of high‑quality meals according to company standards, menu specifications, and production schedules set by the Executive Chef. The role oversees kitchen staff, maintains SOPs, kitchen systems, and manages inventory, cost control, and training. Ensures food safety and supports a positive culture. Benefits Health Coverage : Up to 80% of individual health plans, dental and vision insurance, FSA & HSA options. 401K : Full‑time employees receive a discretionary yearly match. Life & Disability : Paid group term life insurance for selected positions, 50% shared cost short‑term disability, optional additional coverage. Paid Time Off : Robust PTO plan and 7 paid holidays. Earned Wage Access : Instant paycheck access program. Employee Support : Employee Assistance Program, sober support network, recovery‑friendly workplace. Exclusive Travel : Hotel travel discounts for team members. Essential Functions Regular attendance and report to work on time. Work flexible schedules including weekends, nights, holidays. Communicate effectively, both verbally and in writing. Understand and follow instructions from supervisors. Work safely and follow safety policies. Perform all described duties; reasonable accommodations considered. Expectations of Employees Polite, courteous, and helpful to guests and coworkers. Smile and greet guests promptly. Comply with hotel policies and procedures. Report injuries immediately and honestly. Act as a safety agent and report risks. Arrive on time and adhere to dress code. Complete work timely and meet productivity standards. Keep work area clean and organized. Work as a team to accomplish tasks. Seek approval before overtime. Perform additional duties as assigned. Job Duties and Responsibilities Assist Executive Chef and assume responsibilities in absence. Oversee production and operations in the kitchen. Coordinate with Sales Department for banquet contracts. Prepare work schedules per forecasts and staffing guidelines. Follow and ensure accuracy of recipes and SOPs. Prepare food for banquet, dining room, and in‑room dining per quality standards. Maintain training manuals and update as needed. Assist in creating specials, banquet menus, and recipes. Monitor material consumption, order food and equipment daily. Manage cost utilization and perform PMIX analysis. Supervise Food Department Safety program and ensure compliance. Execute food production and safety protocols. Limit kitchen access to non‑staff. Participate in month‑end inventory. Maintain daily and weekly cleaning checklists. Assist in training, supervising, and developing kitchen staff. Safety Responsibilities Provide safety orientation and training for new staff or new duties. Ensure knife‑use training, van driving training, and OSHA standards are met as applicable. Promote safety policies and participate in committee meetings. Manager Responsibilities & Expectations Support hotel performance and profitability. Hold self and others accountable for results. Promote a culture of high morale and performance. Provide leadership and motivation. Respond to concerns promptly. Coach, motivate, and resolve employee issues. Ensure payroll standards are met. Monitor time & attendance and maintain attendance spreadsheet. Maintain accurate documentation; partner with GM/HR on terminations. Train team on timekeeping and transfers. Schedule staffing and duties to meet hotel needs while controlling payroll. Verify compliance with PTO and holiday pay. Select, train, and orient employees per process. Set pay rates and status for direct reports. Maintain employee status for benefits and terminations. Manage workers’ compensation claims with GM/HR. Provide timely performance feedback. Communicate policies and updates via meetings or memos. Participate in department manager meetings. Engage in budgeting and manage expenses per budget. Assume managerial duties in GM absence. Orient new employees per process. Skills Required Leadership – motivate, mentor, coach. Customer Service – hospitable, friendly, efficient. People Skills – collaborate, build rapport. Communication – listen, speak, write professionally. Problem‑Solving & Analysis – identify and resolve issues. Judgment & Discretion – handle confidential information. Organization & Time Management – schedule, multitask, prioritize. Adaptability – learn quickly, adapt to changes. Composure – stay calm under pressure. Attention to Detail – follow instructions accurately. Computer Skills – email, MS Word, Excel, hotel systems. Training – share knowledge and teach others. Technical Skills Strong culinary and cooking skills across styles. Food cost analysis, inventory, labor control. Knowledge of kitchen equipment operation. Knife skills, grill, broiler, sauté, and Expediter; garde‑manger experience. Financial understanding of food costs and waste minimization. Experience / Education Required: Minimum 2 years high‑volume kitchen management; catering/banquet experience and supervisory background. Culinary degree desirable. Experience with employee coaching, food safety, purchasing, receiving, inventory control, and safety documentation. Serve Safe Certification and Allergy Awareness Training preferred. Performance Measurement 90‑day probationary review; ongoing feedback; attendance, productivity, employee turnover, safety incidents. Physical Demands Extended periods walking, standing, bending, lifting up to 50 lbs. Moderate computer use. Requires flexible hours, including nights and weekends. #J-18808-Ljbffr Hotel-Genevieve