Sous Chef
Sous Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
POSITION DESCRIPTION
Position Title: Sous Chef Reports To: Executive Chef
Department: Kitchen Date: November 2024
Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.
Supervision Received:
Supervision is received from the Executive Chef.
Essential Functions:
- Operating Results in the restaurant lounge and banquets.
- Communicate daily with the Executive Chef for an update regarding planning staffing and internal procedures
- Complete daily food requisition and oversee specials utilizing any build up of overstock
- Participate in banquet/private dining functions from planning to preparation to dish up of function
- Maintains product inventory levels for kitchen
- Ensures quality and timeliness of employee meals
- Ensures consistent product quality recipes and dishes to restaurant room service lounge and private events.
- Controls the performance of the staff under his supervision during his shift
- Ensures Staffing Results are achieved in kitchen and dishwashing department. These results include but are not limited to the following:
- Assist in the responsibility to select train supervise develop discipline and counsel employees
- Prepares weekly staffing schedule
- Maintains a schedule of cleaning projects for cooks and cleaning staff
- Ensures a safe working environment for kitchen staff
- Ensures Financial Results are achieved for both the restaurant and banquets. These results include but are not limited to the following:
- Assists in maintaining budgeted labor and food costs
- Performs the coding and logging of all kitchen invoices
- Assists in maintaining budgeted labor and food costs
- Assists in creating menus for the various F&B outlets recipes presentation and costing of the menus
- Performs all necessary administrative functions for the business. These functions include but are not limited to the following:
- Conduct daily walkthrough of all walk in refrigerators storage rooms and food lines to ensure rotation usage cleanliness and proper sanitation
- Prepares meat/fish/poultry to
- Creates and delegates prep list
- Complies with all policies and procedures set forth by the Hotels Employee Handbook
- Maintains a clean and safe work area
- Maintains and builds positive relationships within the property community and industry to include:
- Keep in contact with banquet department to ensure quality and consistency
- Maintains good service times
- Maintains a professional relationship with all coworkers
Secondary Functions:
- Performs all other duties as assigned
Qualifications:
- Have three years of culinary experience
- Possession of or ability to obtain a valid Food Handlers Card
- Ability to stand and/or walk for entire shift
- Ability to work with a minimum of supervision
- Ability to solve problems and deal courteously and tactfully with employees and the general public
- Detail oriented
- Ability to organize and prioritize to meet deadlines
- Ability to be a self starter
- Ability to work varied shifts
- Ability to maintain a professional appearance at all times and adhere to uniform standards
- Ability to work as part of a team
- Ability to communicate effectively
- Ability to read and follow both verbal and written instructions
- Ability to multitask and work well under pressure
Working Conditions:
This position requires the ability to perform those activities necessary to complete the essential functions of the job either with or without reasonable accommodation.
Walking: 40
Standing: 40
Sitting: 10
Bending: 5
Lifting: 5 / up to 50 lbs.
100
Employment Type
Full-Time
