Sous Chef Team Leader

Sous Chef Team Leader

Innisfree Hotels is an inclusive workplace that fosters a culture of care where employees genuinely matter, and their voices are heard.

Location: Holiday Inn Resort FWB

Pay Type: Hourly

Pay starting at (based on experience): 24.00 USD

Department: Food & Beverage Supervisor: Executive Chef

FLSA Status: Non-Exempt Approved By: Human Resources

Summary

The Sous Chef Team Leader 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. This role 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 Team Leader is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Always approaches all interactions with guests and employees in a friendly and service-oriented manner by maintaining a positive demeanor.
• Promotes a positive and caring work environment by addressing and resolving any conflict in a calm and poised manner.
• Has thorough knowledge of menus and the preparation required, according to hotel standards.
• Oversees 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.
• Knows how to compute daily food cost.
• Works with the Director of F&B to create and implement menus.
• Assesses food portion size, visual appeal, taste, and temperature of items served.
• Checks all stations at the end of every shift for proper food storage and sanitation.
• Checks food purchases for proper ordering, quality, and price structure.
• Oversees daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, and food cost report.
• Coordinates and monitors all phases of Loss Prevention in kitchen areas.
• Instructs culinary staff on daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Reorders stock and food supplies.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saut, braising, roasting and par-cooking.
• Recognizes quality standards in fresh vegetables, fish, dairy, and meat products.
• Follows recipes, including measuring and mixing ingredients ensuring final products are fresh.
• Bakes, grills, steams, and boils meats, vegetables, fish, poultry, and other foods.
• Presents, garnishes, and arranges final dishes.
• Maintains a clean, healthy, and safe working area along with awareness of all sanitary practices.
• Supports other staff to ensure guest satisfaction.
• Handles guest complaints and solve problems to the degree possible.
• Performs any other duties as assigned by management.

Qualifications

• Must have a high school diploma or equivalent.
• Minimum 3 years of culinary experience required; hospitality industry preferred.
• Ability to interpret a variety of instructions provided in written, oral, or scheduled form.
• Ability to read, write, and speak effectively in English in order to communicate with guests and team members.
• Knowledge of reservation and POS systems.
• Ability to work with computers and good knowledge of operating software preferred.
• Must be able to multi-task and be detail oriented.
• Must be a team player.
• Ability to work independently with minimal supervision in a high degree of autonomy.

Physical Demands

• While performing the duties of this job, the employer is regularly required to use hands, and is required to talk and hear. The employee is frequently required to stand, bend, and walk for long periods of time. The employee will be required to reach, with hands and arms. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus. This position demands physical and mental health.
• The position occasionally requires the employee to stoop, kneel, crouch, or crawl and smell. The employee will be required to lift, carry, walk, sit, push, pull, and work a flexible schedule including long hours, holidays, and weekends. Must be able to move continuously during work hours and to lift up to 50 pounds.
• The noise level in the work environment is usually moderate.

Innisfree Hotels will invest in you, if you invest in you. We are a fast-paced, expanding company and we need team members who thrive on challenge, seek responsibility and value our culture to lead us into the next generation of growth.