Sous Chef

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus, maintaining approved inventory, food costs and labor costs.

Job Description: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus, maintaining approved inventory, food costs and labor costs.

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Qualifications:

• High School Diploma or equivalent vocational training certificate; Culinary Degree is preferred
• 5 years’ experience in a similar position at a 4-star hotel or restaurant
• Ability to work all station in kitchen
• Food handling certificate
• Ability to communicate in English with guests, management and co-workers to their understanding
• Ability to provide legible communication
• Ability to compute basic mathematical calculations
• Knowledge of food cost controls
• Sanitation certificate is a plus

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ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and ensure staff’s compliance with all departmental/resort policies and procedures.
• Establish the day’s priorities and assign production and prep tasks to staff to execute.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory or specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff, rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures area completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/feature and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.
• Conduct frequent walk through of banquet kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedure as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of al machinery in the kitchen operation, stressing safety.
• Complete work order for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demand.
• Document pertinent information in the log book and follow up on items noted during other shifts

NOTE:

• A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
• This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
• This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.