Sous Chef

• Ensure the Culinary/Stewarding team is prepared and ready for service on each meal period worked
• Report to Executive Chef with pertinent information
• Direct all food production including preparation, seasoning, and cooking of all components of all menu items
• Ensure preparation is at the highest level of quality and presentation
• Plan and price menu items
• Order supplies
• Keep records and accounts
• Assist in presenting coaching/counseling and/or disciplinary actions
• Maintain complete knowledge of departmental policies/service procedures/standards
• Comply with and enforce all safety and health department procedures
• Order or requisition food and other supplies
• Supervise and coordinate activities of cooks and workers
• Instruct cooks and workers in food preparation, cooking, garnishing, and presentation
• Visually inspect, select, and use only the freshest food products
• Check the quality of raw and cooked food products
• Work with Executive Chef to determine how food should be presented
• Demonstrate new cooking techniques and equipment to staff
• Be prepared to work in any station in the kitchen
• Determine production schedules and staff requirements
• Monitor sanitation practices
• Inspect supplies, equipment, and work areas
• Estimate amounts and costs of required supplies
• Report to Executive Chef with safety, engineering, security issues
• Record production and operational data
• Ensure a standard of consistent professional behavior is upheld
• Evaluate colleague performance, give guidance, and discipline
• Recruit and hire staff
• Perform additional duties as requested
• Take on the responsibilities of the Executive Chef in his or her absence

• 3-5 years’ experience in multi-outlet kitchens with a strong general operational knowledge
• minimum of 1 year in a Senior Culinary leadership role
• Diploma/Degree in Culinary Arts or related discipline preferred
• Advanced certification in safety and sanitation from an accredited institution
• Strong computer literacy with knowledge of Microsoft Office
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic, and innovative
• Able to develop strong work relationships with both guests and colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions
• Advanced knowledge of the principles and practices within the Food & Beverage and Hospitality Industry
• Must be able to bend, stoop, squat and stretch to fulfill necessary tasks
• Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis
• Must be able to stand and exert well-paced mobility for up to 8 hours in length
• Must be able to work under variable temperature conditions, variable noise levels, and around chemicals
• Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays
• The ability to maintain confidentiality of guest information and pertinent Hotel data
• All colleagues must maintain a neat, and well-groomed appearance
• Food Handling certification required

Diploma/Degree in Culinary Arts