Sous Chef

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Category: Food & Beverage Summary The Sous Chef is expected to ensure a high quality food product, effective purchasing and high levels of sanitation through supervising all line cooks and stewarding staff in all aspects of the kitchen operation. This position has a heavy focus on our à la carte operation with crossover to banquet events that take place in our restaurant outlets. An experienced leader of a team of 10+ employees is preferred. Essential Duties and Responsibilities Guest Service Maintains guest service as the driving philosophy of the operation Personally demonstrates a commitment to guest service in responding promptly to guests’ needs Committed to making every guest satisfied Meets or exceeds guest satisfaction measures Ensures hotel standards and services, contribute to the delivery of consistent guest service Implements and practices guest service initiatives and performs to Hotel Standards Sous Chef Operations Support Executive Chef in all areas of kitchen management Design and implement menus appropriate to à la carte and banquet operations Plan and organize production, purchasing, scheduling, ordering and receiving Direct proper maintenance, sanitation and food safety of all kitchen facilities and employee cafeteria Monitor control of daily food production Work with Exec Chef to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property and its food outlets Work quickly and efficiently to meet deadlines and demands of business Assist Exec Chef in the performance of administrative tasks Manage all standards and regulations to encourage safe and efficient hotel operations Attend regular stand‑up and staff meetings Establish and maintain professional demeanor and standards of performance of the kitchen staff within catering, banquet and restaurant food outlets Supervisory Responsibilities Supervise a staff of cooks and stewards of diverse backgrounds and training to produce consistently superior cuisine Conduct daily walk‑through of all kitchen areas Delegate responsibility effectively to use the strengths of the entire culinary team Check staffing, uniforms, daily production sheets, etc. Check production for all meal periods to ensure consistency/quality and train staff on all menu items Qualifications 5+ years of progressively responsible culinary experience and banquets experience in 4 or 5 star property Demonstrate a thorough mastery of all cooking techniques (sauté, braise, poach, grill, fry, steam, etc.) and keep a hands‑on philosophy on a daily basis Demonstrate knowledge of various software programs including Microsoft Office products, email, inventory, receiving and analysis software Demonstrate knowledge of all meat and fish butchery and portioning Demonstrate responsibility for food and labor costs in all outlets Demonstrate knowledge of menu writing and development Demonstrate knowledge in high volume catering, à la carte dining, fine dining and brunch Language and Mathematical Skills Effective ability to communicate orally and in written form effectively with co‑management, internal and external customers Ability to read and speak English and comprehend simple instructions, short correspondence, and memos Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other employees Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio and percent and to draw and interpret bar graphs Certificates, Licenses, Registrations Servsafe Certified Food Handlers Certification Physical Demands / Work Environment Individuals may need to sit or stand as needed for an extended period of time. Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials. Proper lifting techniques required. Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. #J-18808-Ljbffr The-Penn-Stater-Hotel-