Sous Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Day-to-day management of dinner service and production, including managing product utilization for targeted food cost, and managing work schedule of culinary and ware washing staff for appropriate labor cost
• Manage the menu matrix of all dinner for the week to yield the best product, variety of guest experience, and most efficient production
• Assist in menu development, testing, training, and implementation
• Works with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and service knowledge
• Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costs
• Track and report all daily, weekly, and monthly labor and food costs
• All ordering/purveyor relationships and control of food and operating costs
• May act as the High Hampton Culinary representative at outside events
• Coaches, counsels, and reviews PM cooks and stewards with the assistance of the Executive Chef
• Contact for all maintenance issues for the kitchen
• Maintain a professional atmosphere in the kitchen at all times
• Communication with other departments to assure seamless hotel operations
• Participates in weekly Manager’s meeting when Executive Sous Chef is unable to attend
• Relays information to staff in the weekly kitchen staff meeting

Supervisory Responsibilities

• line cooks and stewarding staff

Education and Experience

• A culinary degree from an accredited institution and 2-3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
• High school diploma or equivalent

Languages Skills

• Excellent verbal and written communication skills are essential
• Must be able to communicate effectively with guests, managers, and team members
• Must be able to coach team members to improve performance and focus

Mathematical Skills

• Strong analytical and problem-solving skills imperative
• Must be able to understand and interpret basic financial statements and reports to improve performance
• Understanding of overall P & L required with a specific focus on food and beverage cost management

Reasoning Ability

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

Physical Demands

• Requires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives
• Must be able to operate a company vehicle or golf cart safely
• Must be able to lift up to 50 lbs.

Work Environment

• Professional kitchen
• May be asked to work outside in all weather conditions