Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality consistency eye appeal taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications portion control recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities
- 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.
- Ensure 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; hot food from the main kitchen and bakery and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOPs in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- 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 to create and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size visual appeal taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- 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.
- Prepare daily food production sheets.
- Cut meat poultry and seafood according to daily business.
Qualifications :
Qualifications
- At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field.
- Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.
Additional Information :
Medical vision and dental insurance
Discounts at other Relais and Chateaux properties around the world
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
