Sous Chef

Job Responsibilities

• Direct, train and mentor all associates.
• Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures.
• Write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef.
• Prepare and cook food according to standards and monitor food production of associates.
• Ensure opening and closing procedures are completed per checklists.
• Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food.
• Complete monthly food inventory in coordination with purchasing department.
• Monitor food production, ordering, cost, quality and consistency to ensure budgeted food cost % and department profitability is achieved.
• Assist at any and all stations in the kitchen as needed.
• Ensure that same day or advance prep for any and all stations is complete.
• Assist with coordination of the details of catering events with the appropriate management and staff.
• Ensure all brand standards and initiatives are implemented and followed.
• Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation.
• Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings.
• Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions.
• Maintain up to date records and files.
• Provide information pertaining to hours and available services of the hotel, i.e. restaurant, lounge, room service.
• Ensure the cleanliness of the Kitchen, storage rooms and surrounding areas.

Job Requirements

• Self-motivated Sous Chef with a strong work ethic and a drive to exceed expectations.
• Excellent communication skills and interpersonal abilities, including the ability to establish rapport with colleagues.
• Specific Qualifications For The Role Include 2 to 4 years related experience in culinary or related professional area; Bachelor’s degree (B. A.) or equivalent from four-year college or university; or equivalent combination of education and experience.

Benefits

• Compensation $20.00 - $26.00 per hour based on experience (plus possible overtime & bonus potential)
• Comprehensive benefit package
• Hotel room discounts at our locations around the globe
• Discounts on food and beverages
• Professional development and advancement opportunities

Pay

$20.00 - $26.00 per hour based on experience (plus possible overtime & bonus potential)

Schedule

N/A