Sous Chef

Essential Duties and Responsibilities

• Act as the Executive Chef in absence of the Executive Chef.
• Assist the Executive Chef with departmental human resource functions, to include keeping records, counseling associates on an ongoing basis, making recommendations on hiring, terminating, suspending, and employee disciplinary counseling to the Executive Chef.
• Maintain a clean and sanitary environment, ensuring compliance with all local and state codes. Maintains excellent kitchen hygiene conditions at all times. Holds staff accountable to work in a clean, safe and sanitary environment.
• Assist in supervising and participating in the activities of all outlet and banquet kitchens, including all food preparation and ware washing.
• Cook and participate in the production of buffets, a la carte, banquets, and any other special functions.
• Coordinate the activities of all kitchens with operating departments to ensure the overall success of the hotel.
• Write weekly menus for buffets, a la carte, banquets, and other functions as assigned. Update Delphi cover counts, forecasts and evaluates business trends to maximize production, food cost and guest satisfaction.
• Adjust schedules, menus and logistics accordingly.
• Assist the Executive Chef with developing, costing, establishing and monitoring recipes for all cuisine prepared by the culinary staff.
• Review daily agenda sheets, reads all change logs, emails, Delphi changes and customer and associate feedback to adjust production, staffing and purchasing accordingly. Establish specific objectives for culinary staff based on information.
• Inspect quality of food products used to prepare cuisine. Evaluate, correct, and retrain staff. Informs Executive Chef when quality is not acceptable.
• Seek and evaluate new products on an ongoing basis.
• Prepare schedules, evaluate daily costs and provides required reports to the Executive Chef.
• Places computer generated orders, assists in the maintenance and input of daily checkbooks, receiving reports, payroll reports, monthly inventories and other administrative tasks.

Minimum Qualifications

• Culinary Degree or ACF certification highly preferred. High school diploma is required.
• Advanced knowledge and expertise in modern culinary techniques and procedures, healthy alternative ingredient use and nutritional cooking production. Requires thorough knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.
• A minimum of five years previous related experience with 3 years supervisory experience is required.
• Willingness to work flexible schedules including evenings and weekends.
• Maintain composure and objectivity under pressure.
• Possess excellent communication skills interacting effectively with the staff, guests and all front of the house team-members.
• Working knowledge of Delphi, Kronos, property POS system, and basic computer office software programs to prepare reports according to schedule.
• Maintain a warm, friendly, professional demeanor and strong sense of confidentiality.
• Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner.
• Strong communication skills to train and motivate employees
• Strong time/ meeting management skills, team building skills and accuracy to deal with a variety of duties.
• Ability to speak, read, and write English. Ability to effectively relate to managers, and co-workers.
• Ability to apply basic mathematical concepts and use a calculator.