PURPOSE AND OBJECTIVES OF POSITION
The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the Restaurants and Room Service.
The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals.
A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- To oversee production and execution of food preparation for the hotel Restaurants & Room Service.
- Responsibilities include closing the Kitchen at end of day, supervision of food production and quality, management of the variable kitchen operating costs including food and labor, inventory control
- Organize, oversee, and participate in the plating of food for service, according to established plating and presentation criteria.
- Manage day-to-day staffing such as coaching and counseling, disciplinary action, and overall kitchen morale.
- Oversee cleanliness of the Kitchen.
- Hold a pre-shift lineup ( Showtime ) daily to inform the team of upcoming events and occupancy flow.
- Have strong knowledge of local health rules, regulations, and food handling
JOB KNOWLEDGE, SKILL AND ABILITY
- General knowledge of menu development, costing, and BEO distribution.
- Advanced knowledge of culinary technique and application.
- Personable and able to convey messages clearly and concisely.
- Ability to adapt to changing demands as related to a food and beverage operation.
SAFETY REQUIREMENTS
Food Safety : Abides by local and national food safety requirements and ensure that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.
EDUCATION AND / OR EXPERIENCE
Degree in Culinary Arts preferred, 2 to 4 years’ experience in a 4 or 5 star hotel or independent restaurant in a kitchen management role.
CERTIFICATES, LICENSES, REGISTRATIONS
ServSafe
PHYSICAL DEMANDS
- Able to grasp, lift and / or carry up to 25 lbs. as needed. Ability to stand, sit or walk for extended periods of time.
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