Sous Chef

Sous Chef Position

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities include overseeing cooks and stewards, maintaining a warm and friendly demeanor at all times, effective communication with all level of employees and guests, multitasking and prioritizing departmental functions to meet deadlines, attending all hotel required meetings and trainings, participating in M.O.D. coverage as required, maintaining regular attendance in compliance with Highgate Hotel Standards, complying with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations, maximizing efforts towards productivity, identifying problem areas and assisting in implementing solutions, understanding and evaluating complex information, maintaining confidentiality of information, performing other duties as requested by management, working with other F&B managers and keeping them informed of F&B issues as they arise, keeping immediate supervisor fully informed of all problems or matters requiring his/her attention, coordinating and monitoring all phases of Loss Prevention in kitchen areas, preparing and submitting required reports in a timely manner, monitoring quality of all food product and presentation, ensuring preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans, overseeing all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry, making cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time, responding to guest complaints in a timely manner, ensuring compliance with SOP's in all outlets, ensuring compliance with requisition procedures, conducting staff performance reviews in accordance with Highgate Hotel standards, understanding, implementing and monitoring corporate promotions in outlets, including buffet and three-meal concept standards, knowing and enforcing all local health department sanitation laws, knowing how to compute daily food cost, working with the Director of F&B to create and implement menus, assessing food portion size, visual appeal, taste and temperature of items served, checking all stations at the end of every shift for proper food storage and sanitation, checking food purchases for proper ordering, quality and price structure, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report, preparing daily food production sheets, cutting meat, poultry, seafood according to daily business.

Qualifications include at least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Benefits include medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave (provided in accordance with applicable law), employee assistance program (EAP), educational opportunities / Tuition reimbursement, paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law.