• Job Description

  Req#: 510755

  ESSENTIAL DUTIES

  • Supervises kitchen operations and ensure compliance with all F&B policies, standards and procedures.
  • Maintains paper work relative to production chart, high cost control charts, EO's and special orders.
  • Prepare ingredients needed for recipes of menu items.
  • Prepare food items according to prescribed recipes
  • Communicate food production problems with respective affected department heads.
  • Maintain food cost control while responsible for quality of food and food handling personnel.
  • Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations)
  • Checks inventories for proper storage and rotation of food.
  • Assists Executive Chef in food purchasing and menu development.
  • Assigns preparation levels based on projected business forecast
  • Indicates plan to work out any leftovers and dead items.
  • Supervises and trains in food production, food handling and sanitation certifications
  • Supervises and insures strict compliance to recipe use records
  • Interact with guests to obtain feedback on product quality and service levels.
  • Understand the impact department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
  • Maintains a continuous open-door policy to answer team member questions needing attention

  • Manage the human resources in the department to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.

  HOURS

  • Due to the business demands of the hospitality industry, the Sous Chef is required to maintain a flexible schedule and may be required to work rotating shifts, including weekends and night shifts.

  SKILLS, EDUCATIONAL BACKGROUND AND EXPERIENCE

  • Must have two years of hotel or restaurant experience
  • A degree from an accredited university in Culinary Arts, Hotel or Restaurant management is desirable
  • Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.
  • Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

  CERTIFICATES, LICENSES, REGISTRATIONS

  • Food handling and sanitation certification. BASSET – Beverage Alcohol Seller and Server certificate

  PHYSICAL, MENTAL AND ENVIRONMENTAL REQUIREMENTS

  • Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies
  • Firm and simple grasping is an ongoing requirement for all aspects of work
  • Lifting of supplies occurs occasionally and may be up to 50 lbs.
  • Able to stand and walk 90% of the work day and sitting is usually limited to short break
  • Reaching, pushing, pulling, and bending are required
  • Twisting of the body at the waist is required

• About the company

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