Sous Chef

Role Description

The Banquet Sous Chef is responsible for delivering high quality food products in our restaurants, at events or in-room dining. Our Sous Chef will assist in directing culinary operations on a daily basis to prepare and deliver high quality menu items and lead daily kitchen operations to ensure we remain in compliance with company policies and procedures.

Work Requirements

• Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.
• Cook off the chef’s back and assist in creating menu items, recipe cards and plate presentations.
• Aid the Chef de Cuisine in managing food costs and labor costs and labor productivity according to financial guidelines.
• Aid in the execution of departmental goals.
• Provide training in food production and equipment usage to the culinary staff within the designated kitchen.
• Absorb the responsibility of overseeing proper requisition, storage, utilization and inventory of food products.
• Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints.
• Review the monthly and daily business reports of the hotel, specifically F & B report and assist the Chef de Cuisine in developing a work plan to achieve greater results.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Aid the Executive Chef & Chef de Cuisine in planning and budgeting the food costs and other food and beverage related costs for all the F & B outlets.
• Maintain knowledge of correct maintenance and use of equipment.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Company standards.
• Must be flexible in work hours and available to work days, evenings, weekends and holidays.
• Perform other duties as assigned.

Qualifications

• A high school diploma or equivalent required.
• 3+ years of experience in the culinary industry.
• Positive leadership skills with the ability to motivate staff in a fast-paced working environment.
• Excellent hand-eye coordination.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• High level of creativity.
• Excellent time management skills.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry's best practices.
• Working knowledge of various computer software programs to include Microsoft Office, Excel and restaurant management software.
• Ability to work flexible schedule.

Physical Requirements

• Frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms.
• Occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl.
• Must occasionally lift and/or move up to 50 pounds.