Sous Chef

About the role

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for managing the daily operations of the kitchen. Monitor food and labor costs. Assist Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment.
• Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Requirements

• High school education or equivalent.
• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Qualifications

• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Skills

• Lifting, pushing, pulling and carrying.
• Bending of the knees.
• Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing - during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

• Inside 100% of 8-hour shift.
• Going in the freezer temperatures can be -10 degrees.
• On the front line, temperatures can be over 100 degrees.

Pay

Negotiable based on experience and qualifications.

Schedule

Variable, including weekends and holidays.