Sous Chef

241 rooms 6000 sq. ft. meeting/event space

Amenities: pet-friendly indoor pool on-site dining warm chocolate chip cookies upon arrival fitness center EV charging.

Located near downtown Salt Lake City this property provides convenient access to top attractions including Rice-Eccles Stadium City Creek Center Temple Square and the Salt Palace Convention Center. With Salt Lake City International Airport just 10 minutes away it offers an engaging environment for hospitality professionals serving both business and leisure travelers.

JOB SUMMARY

The Sous Chef under the guidance of the Director of F&B is responsible for assisting in food planning preparation and production that is used for the restaurant banquet functions and other related outlets. Assists the F&B Director in menu development food specifications recipes and supervising cooks production developing and monitoring food and labor budgets for the department and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

JOB DUTIES

Assists F&B Director in planning menus for all food outlets in the Hotel

Trains supervises and evaluates the work of the cooks.

Coordinates the work of F&B Director Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.

Approves the requisition of products and other necessary food supplies

Ensures that high standards of sanitation cleanliness and safety are maintained throughout all kitchen areas at all times

Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety sanitation and accident prevention principles

Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices

Attends Food & Beverage staff and management meetings as needed

Consults with catering department about food production aspects of any special events that are planned.

Cooks or directly supervises the cooking of items that require skillful preparation

Evaluates food products to assure that quality standards are attained

Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests

Assists F&B Director in evaluating job performance of kitchen staff; corrects rewards and disciplines staff in a fair and legal manner

Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

Provides training and professional development opportunities for all kitchen staff

Attends service lineups and ensures that other representatives from kitchen staff attend those lineups

Motivates and develops staff including cross training and promotion of personnel

Visits dining area to greet members

Maintains professional standards and codes of conduct as set forth Associate Handbook.

MINIMUM REQUIREMENTS

Minimum of six years experience in culinary field or any similar combination of education and experience.

Knowledge of safety programs and regulations.

Read write and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments guests and vendors. Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism.

Ability to perform advances kitchen math such as determining menu costing.

Basic computer skills including spreadsheets word processing and email.

Must have an unexpired Food Handlers Safety Certificate.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written oral report or schedule

Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.

Able to work with little or no supervision. Operate kitchen equipment.

Able to lead train motivate and evaluate kitchen team for optimum performance.

Able to develop cost and implement menus that are creative innovative and healthy while exceeding the expectations of quality and value for members and guests.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race color religion gender sexual orientation gender identity national origin age disability veteran status or any other protected status prohibited under Federal State or local laws. All employment decisions are based on valid jobrelated requirements.