Sous Chef

About the role

Assist the Executive Chef in managing the operation of the kitchen including food preparation and quality, physical maintenance, and inventory function to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as specific Hilton Garden Inn Food and Beverage brand standards and local policies/procedures.

Responsibilities

• Manage shift operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.
• Communicate all pertinent daily information with kitchen staff.
• Ensure all kitchen staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Assists Executive Chef in developing menu design and concepts for all food and/or bar outlets, and catering events.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products following the First In First Out (FIFO) rule, kitchen inventory and equipment, (2) to reduce costs by minimizing waste and pilferage, (3) produce high quality plates both design and taste wise.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in handling emergency situations and providing solutions.
• Conscientious of food/labor costs when developing/creating new menu and special items.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
• Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales/Food + Beverage. Maintains good working relationships with all departments.
• Helps to keep food and supply storage areas organized, neat, and clean.
• Responsible for assisting Executive Chef with departmental training programs of new hires, adherence to uniform and appearance standards, time and attendance policies