Job Details

Sous Chef

Job Summary: Works closely with the Executive Chef to plan and direct food preparation in the kitchens. Exempt Associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Key Responsibilities:

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with Guests and Associates in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Company standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply, at all times, with Company standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR and First Aid.
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all Guest issues in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of Associates.
• Assist in the achievement of departmental objectives and goals.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Be familiar with all Company policies and house rules as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to Company standards.
• Review food sales daily for accuracy.
• Perform any other duties as requested by the General Manager, Director of Food & Beverage, or Executive Chef.

Required Skills, Experience and Knowledge:

• Typically requires a bachelor's degree and 2 to 4 years of experience in a high-volume, full-service restaurant.
• Performs work under minimal supervision. Handles complex issues and refers only the most complex issues to higher-level Management.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership, coaching, and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.
• Ability to work a flexible schedule.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to understanding, and clarifying the issues raised by co-workers and Guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

Working Conditions / Environment:

Job Type: Full-Time

Work Location: On-Site, In-Person Position

Salary: $80,000 /yr

Benefits: 401(k), 401(k) matching, Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off