Banquet Sous Chef

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. 

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional Banquet Sous Chef.  The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. 
• Ensure that standards are maintained at a superior level on a daily basis. 
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to associates to execute. 
• Review daily specials and offer feedback to Executive Chef and Banquet Chef. 
• Review restaurant function sheets and make note of any changes. 
• Meet with Executive Chef and Banquet Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 
• Take physical inventory of specified food items for daily inventory. 
• Place the Daily Produces, Meat & Seafood orders. 
• Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and personnel; ensure quality of products received. 
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 
• Ensure that associates report to work as scheduled; document any late or absent associates. 
• Coordinate breaks for associates. 
• Inspect grooming and uniform of associates; rectify any deficiencies. 
• Check and ensure that all opening duties are completed to standard. 
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards. 
• Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Promote positive guest relations at all times.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. 
• Ensure that quality and details are being maintained. 
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies. 
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements. 
• Maintain proper storage procedures as specified by Health Department and hotel requirements. 
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety. 
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Assist Catering department with developing special menus for functions; meet with clients as requested. 
• Supervise and direct the organization and preparation of food for the associate cafeteria.
• Minimize waste and maintain controls to attain forecasted food and labor costs. 
• Ensure that excess items are utilized efficiently.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. 
• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. 
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
• All other duties as required. 

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience. 
• Must have current and valid ServSafe Food Protection Manager Certificate.

Experience:

• Minimum two years’ experience as a Sous Chef.
• Hotel operational exposure (i.e. Culinary) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The salary range for this position is $75,000 to $80,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.