The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the Restaurants and Room Service. The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation.
Key Responsibilities:
- To oversee production and execution of food preparation for the hotel Restaurants & Room Service.
- Responsibilities include opening or closing the Kitchen for the scheduled shift, supervision of food production and quality, management of the variable kitchen operating costs including food and labor, inventory control
- Manage day-to-day staffing such as coaching and counseling, disciplinary action, and overall kitchen morale.
- Organize, oversee, and participate in the plating of food for service, according to established plating and presentation criteria.
- Ensure the food is of the highest quality and ready to be served to the guest at the appropriate time.
- Assist in controlling costs by effective purchasing of food and maintaining food cost goals as well as monitoring labor levels.
- Manage day-to-day staffing such as coaching and counseling, disciplinary actions, and overall kitchen morale.
- Maintain a professional presence while staying calm and confident.
- Meet the guest needs by developing and maintaining effective relationships in both internal and external customers.
- Hold a pre-shift lineup (“Showtime”) daily to inform the team of upcoming events and occupancy flow.
- Have strong knowledge of local health rules, regulations, and food handling.
Qualifications:
- Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application.
- Ability to adapt to changing demands as related to a banquet kitchen, minimum 2 years of Banquet Kitchen experience.
- Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4-5 star hotel or independent restaurant in a kitchen management role.
- Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.
- ServSafe certification.
- Legally authorized to work in the United States.
For more information about the property, please visit: