Sous Chef
Sous Chef
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Job Description
Sous Chef
Miami FL
The DoubleTree by Hilton Hotel Miami Airport Convention Center is conveniently situated just south of Miami International Airport off the Dolphin Expressway adjacent to the Blue Lagoon Business District. The hotel features 334 guestrooms onsite dining fitness room outdoor pool business center complimentary HighSpeed Internet Access 24000 square feet of retail space 20000 Square feet of Hotel Meeting and Function Space and a Convention Center with 152000 square feet of meeting event and exhibit space.
This position will be an exempt position and will report to theExecutive Chef.
The Sous Chef is responsible for assisting in coordinating supervising and directing all aspects of the hotels food production while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff meet corporate quality standards establish and enforce food specifications portion control recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Job Responsibilities:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive friendly courteous and service oriented manner.
- Must be effective at listening to understanding and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive friendly courteous and serviceoriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with AFP Management Standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing nametags.
- Comply with AFP Management Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
- Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information data etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Assist in preparation of required reports including (but not limited to) Wage Progress payroll revenue employee Schedules quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOPs in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with AFP Management standards.
- Understand implement and monitor corporate promotions in outlets including buffet and threemeal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality specifications portion control recipes employee relations sanitation etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size visual appeal taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering quality and price structure.
- Oversee daily activities such as preparation for all food items sanitation of the outlets receiving daily inventories logon report and food cost report.
- Communicate with Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
Qualifications/ Skills:
- A 2year 3year or 4year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.
- Long hours sometimes required.
- Ability to lift up to 50 lbs ability to frequently or constantly lift carry push pull or otherwise move objects.
The DoubleTree by Hilton Miami Airport Convention Center offers Medical Dental Vision a 401k plan Hilton travel benefits free lunch and parking.
The DoubleTree by Hilton Miami Airport Convention Centerisan equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. M/F/V/D
Employment Type
Full-Time
