Sous Chef

Sous Chef

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 working with other F&B managers, keeping the immediate supervisor informed of all problems, coordinating and monitoring all phases of loss prevention in kitchen areas, preparing and submitting required reports, monitoring quality of all food product and presentation, overseeing all aspects of the daily operation of the kitchen and food production areas, making cooks aware of daily forecasts and customer counts, responding to guest complaints in a timely manner, ensuring compliance with SOP's in all outlets, conducting staff performance reviews, understanding and implementing corporate promotions, knowing local health department sanitation laws, computing 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, and 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, knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations, long hours sometimes required, medium work, maintaining a warm and friendly demeanor at all times, effective communication both verbally and written, effective listening and understanding, 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, maintaining high standards of personal appearance and grooming, 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, effective handling of problems, understanding and evaluating complex information, maintaining confidentiality of information, and performing other duties as requested by management.