Sous Chef

POSITION PURPOSE: Train, supervise and work with all chef's staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Average Percent of Time 50 Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen and ensuring kitchen cleanliness (kitchen must be ready for a health department, QA or EcoSure inspection daily. 20 Select, train and supervise kitchen staff in the proper preparation of menu items. 5 Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. 10 Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 5 Adhere to control procedures for cost and quality. Other: Regular attendance in conformance with the standards, which may be established by MeriStar from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with MeriStar rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Thorough knowledge of food products, standard recipes and proper preparation. Ability to read, write and speak English to comprehend and communicate job functions. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods u[p to 200 lbs. on a continuous schedule. QUALIFICATION STANDARDS Education: Any combination of education, training or experience that provides the required knowledge, skills and abilities. Grade school education preferred. Experience: No prior experience required. Prior hospitality experience preferred. Licenses or certificates: Ability to obtain any government required license or certificate. Example: Washington Health Card Permit; Oregon Liquor Service Permit. Grooming: All employees must maintain a neat, clean and well groomed appearance (specific standards available). Other: Must be able to work as business level requires. #J-18808-Ljbffr