Sous Chef

JOB SUMMARY

Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

ESSENTIAL JOB FUNCTIONS

• Expedite peak meal periods by maintaining a "hands on" approach.
• Maintains creativity, quality, cleanliness and food safety of food outlets, buffets, stations and food displays.
• Schedules well-trained cooks in all areas in proper uniform.
• Aids the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
• Coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
• Ensures all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
• Achieves departmental objectives and goals.
• Works within monthly set food cost budget, adjusts food requisitions and controls waste.
• Oversees the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers.
• Promotes teamwork within the Kitchen department and maintains strong working relationships with all supporting departments.
• Participates in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensures all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements.
• Responds to food-related feedback and ensures proper processes and reports are produced.
• Ensures that all kitchen equipment is in good working order and is properly maintained.
• Participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees.

QUALIFICATIONS

• Three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
• Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
• Experienced in high volume catering with hotel top brands and fine dining.
• Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
• Current on all culinary trends and active in the furthering of his/her own culinary development.
• Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals.
• Computer literate.

BENEFITS

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO STATEMENT

Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.