Sous Chef - Full Time

Position Summary
Under the direction of the Executive Chef and the Executive Sous Chef and under the guidelines set by La Posada and State and Local Health Department the Sous Chef will be responsible for overall food quality and production of all kitchens of La Posada.

Essential Functions

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies equipment or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation cooking garnishing or presentation of food.
• Prepare and cook foods of all types either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff such as cooks and other kitchen workers.
• Demonstrate new cooking techniques or equipment to staff.
• Record production or operational data on specified forms.
• Works closely with Executive Chef and Executive Sous Chef to ensure catered functions are prepared and served according to proper setup and delivered in a timely manner.
• Visibility in all dining rooms.
• Adhere to personal grooming guidelines and regulations as set forth by La Posada and the Health Department.

Reasonable Accommodations Statement
To accomplish this job successfully an individual must be able to perform with or without reasonable accommodation each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Competencies

• Writing Communicating effectively in writing as appropriate for the needs of the audience.
• Time Management Managing ones own time and the time of others.
• Speaking Talking to others to convey information effectively.
• Social Perceptiveness Being aware of others reactions and understanding why they react as they do.
• Service Orientation Actively looking for ways to help people.
• Reading Comprehension Understanding written sentences and paragraphs in workrelated documents.
• Quality Control Analysis Conducting tests and inspections of products services or processes to evaluate quality or performance.
• Persuasion Persuading others to change their minds or behavior.
• Negotiation Bringing others together and trying to reconcile differences.
• Monitoring Monitoring/Assessing performance of yourself other individuals or organizations to make improvements or take corrective action.
• Management of Personnel Resources Motivating developing and directing people as they work identifying the best people for the job.
• Management of Material Resources Obtaining and seeing to the appropriate use of equipment facilities and materials needed to do certain work.
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Instructing Teaching others how to do something.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions conclusions or approaches to problems.
• Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Active Listening Giving full attention to what other people are saying taking time to understand the points being made asking questions as appropriate and not interrupting at inappropriate times
• Active Learning Understanding the implications of new information for both current and future problemsolving and decisionmaking.

Skills and Abilities

• A graduate from either an accredited Hotel Restaurant Institutional
• Management program Culinary training program or equivalent experience. Knowledge of Therapeutic Diets.
• Two plus years of experience as Sous Chef or Food Production Manager. At least one year of experience supervising people.
• Basic computer skills to include email and using the internet.
• Serve Safe Manager trained or able to obtain the certification within 90 days of start date