Sous Chef

Sous Chef

The Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable food and beverage operations and high quality products and service levels.

Essential Job Functions

• Assists the Executive Chef in meeting and exceeding the company's budget and in ensuring all kitchen staff are trained to the highest standards
• Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications
• Control food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction
• Orders food as required to maintain appropriate stock according to sales levels
• All sub standard food is returned appropriately to the supplier and credits issued
• All deliveries are checked for accuracies to include quantities and pricing
• Controls waste and records discards/spoilage
• Use company-wide tools, systems and applications without exception
• Staff food policy is followed with no unauthorized food leaving the kitchen
• Stock rotation is followed
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
• Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests
• Must be able to work with and understand financial information and data
• Knowledgeable and aware of local competition and industry trends
• Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product
• Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio
• Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc.
• Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required.

Experience and Education

Prior Sous Chef, Lead Cook experience

Culinary training and experience

Kitchen proficiency and Supervisory experience

Certifications as required by Federal, State, or Local agencies ServSafe Certification

Proficient in Microsoft 365 or similar computer applications

Minimum High school diploma, GED or equivalent

Culinary Arts degree or diploma preferred

Raines is proud to be an Equal Opportunity Employer

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information or any other protected characteristic as outlined by federal, state, or local laws.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Pre-employment background check required.

EEO/D/V

Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.