Sous Chef

• Responsible for all aspects of managing the kitchen and kitchen personnel
• Ensure the quality preparation of all menu items and proper handling/storage of all food items
• Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
• Ensure that standards are maintained at a superior level on a daily basis
• Review daily activities (housecount, forecasted covers, catering activity, purchases, meetings, appointments, VIPs)
• Establish the day's priorities and assign production and prep tasks
• Review daily specials and offer feedback
• Review restaurant function sheets
• Meet with Executive Sous Chef to review schedules, assignments, business levels
• Communicate additions or changes to assignments
• Take physical inventory
• Place Daily Produces, Meat & Seafood orders
• Requisition day’s supplies
• Meet with Executive Steward
• Ensure associates report to work as scheduled
• Coordinate breaks
• Inspect grooming and uniform
• Check opening duties
• Ensure kitchen work areas are stocked
• Ensure recipe cards, production schedule, plating guides are current
• Check P.O.S. printers
• Ensure associates prepare menu items following recipes
• Monitor performance of associates
• Work on line during service
• Be aware of shortages
• Inform F&B Service Associates of 86'd items
• Observe guest reactions
• Promote positive guest relations
• Be familiar with hotel services/features
• Monitor and handle guest complaints
• Conduct frequent walk throughs
• Inspect cleanliness
• Ensure associates maintain sanitation/health regulations
• Maintain proper storage
• Instruct associates in machinery usage
• Complete work orders
• Develop new menu items, test and write recipes
• Assist Catering department
• Supervise preparation of food for employee cafeteria
• Review sales and food cost daily
• Minimize waste
• Ensure closing duties are completed
• Foster cooperative working climate
• Oversee training
• Provide feedback
• Conduct performance appraisals
• Document in log book

• Diploma/Some College or an equivalent combination of education and work-related experience
• Must have current and valid ServSafe Food Protection Manager Certification
• Minimum two years’ experience as a Sous Chef
• Hotel operational exposure (i.e. Culinary) preferred
• Experience with a luxury or ultra-luxury property or brand preferred
• Required to speak, read and write English, with fluency in other languages preferred

• Hotel operational exposure (i.e. Culinary)
• Experience with a luxury or ultra-luxury property or brand preferred
• fluency in other languages preferred

May be eligible for bonuses