Sous Chef

About the role

The Sous Chef position at Westerfield is responsible for the overall operations of the kitchen and back of house area. The role involves assisting in the execution of the property's culinary strategy, managing staff, and ensuring compliance with health and safety standards.

Responsibilities

• Prepares food orders in a timely manner to ensure proper stocking to meet demand.
• Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness.
• Develops menu items and recipes, maintains food prep lists, and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies, monitors and receives all ordered food products and supplies, ensures proper storage.
• Aids in the coordination of department members including cooks, lead cooks, and pantry cooks.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs, and other expenses.
• Ensures adherence to safe work practices in job performance.
• Addresses complaints and resolves problems.

Requirements

• Related experience and/or training; or equivalent combination of education and experience.
• Frequent standing, walking, using hands to finger feel or handle, reaching with hands and arms, talking or hearing, occasional sitting, climbing, balancing, stooping, kneeling, crawling, tasting or smelling, frequently lifting up to 25 pounds and regularly lifting up to 50 pounds.
• Frequent exposure to extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals, occasionally exposed to extreme cold (non-weather).
• Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Working knowledge in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Applicable Sanitation Training.

Qualifications

• Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution at both a functional level.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.
• Fluent in English speaking, writing and understanding.