Sous Chef

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Cook with the Director of F&B to create and implement menus.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Prepare daily food production sheets.
• Monitor quality of all food product and presentation.
• Ensure compliance with SOP’s in all outlets.
• Respond to guest complaints in a timely manner.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand and enforce all local health department sanitation laws.
• Know how to compute daily food cost.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.