Sous Chef (Stillwell's)

Job Functions

• Schedules and coordinates the work of the chef, cooks, and other kitchen employees to stay within budget and correct food preparation.
• Supervise all cooking operations, including methods, portions, and garnishing.
• Plan meals and develop cost menus.
• Approve the requisition of product and other necessary food supplies.
• Ensure the high standards of sanitation, cleanliness, and safety are always maintained throughout the kitchen areas.
• Establish control to minimize food and supply waste.
• Achieve attractive presentation of all food and dishes.
• Train and educate kitchen staff on new techniques, dishes, and develop current skills.
• Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food-related functions.
• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Cookery coordination and management of kitchen staff to ensure exceptional food quality and presentation for our guests.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
• Procurement and deliveries: checks and orders supplies of all food items, checks quality of deliveries and documentation, ensures correct storage of supplies, ensures quality of products received, ensures that all coolers are cleaned and stocked daily up to the stock par.
• Sanitation and Equipment: conducts frequent walk-throughs of the kitchen area and directs respective personnel to correct any deficiencies, inspects the cleanliness of the line, floor, all kitchen stations, and directs staff to rectify any deficiencies, ensures that staff maintain and strictly abide by state sanitation/health regulations and HH requirements, maintains proper storage procedures as specified by Health Department and hotel requirements, instructs staff in the correct usage and care of all machinery in the kitchen operation, stresses safety, oversees stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.

Qualifications

• 3+ years of experience in a leadership role including kitchen management.
• Steakhouse experience, preferred.
• Luxury hotel background, preferred.
• Strong people management skills with the ability to instill a culture of accountability.
• Strong multi-tasking, organizational, and time-management skills.
• Strong inventory and inventory management skills.