Culinary Sous Chef

Crowne Plaza Lansing•Lansing, MI

About The Position

The Sous Chef will oversee the day-to-day kitchen operations and provide training, coaching, and support for the kitchen staff as they perform their daily duties. Responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, visual appeal, taste, and food cost.

Requirements

A high school or equivalent education is preferred.
Culinary classes preferred.
Minimum of 2 years of culinary experience required.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.
Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subjects to disciplinary action, up to and including, separation.

Nice To Haves

Culinary classes preferred.

Responsibilities

Train staff by showing them how to perform each task. Work side-by-side to evaluate the learning and comprehension of tasks.
Assign work and oversee culinary staff.
Coach and counsel culinary staff to hotel standards.
Attend meetings that promote communication regarding the Front of the House and the kitchen for a smooth execution-Daily Business Review, Food & Beverage Meetings, and Leadership Meetings.
Ensure a safe working environment for all kitchen personnel, paying particular attention to slippery surfaces, hot surfaces, and sharp objects. Demonstrate the appropriate way to handle knives to minimize potential injuries.
Write and administer kitchen staff evaluations.
Make suggestions and recommendations as to the hiring, firing, advancement, promotion, or any other change of status of other associates.
Control the elements that determine profit and loss; the financial management of the department.
Cost out printed and specialty menus on a timely basis.
Plan cooking times for the smooth execution of Front of the House events.
Assist in creation and implementation of menus as needed.
Schedule to meet the demands of business levels.
Proactively engage with guests and fellow associates.
Know, practice, and enforce all local health department sanitation laws.
Maintain Serv Safe Certification.
Knowledge of OSHA and safety standards within the kitchen.
Check food purchases for proper ordering, storage, quality, and price structure.
Frequently communicate with individuals inside and outside the Company to exchange accurate information.
Frequently operate a computer and other office equipment, such as a photocopier, telephone, and computer printer.
Knowledge of the culinary department, its services and facilities.
Ability to be detailed oriented and organized.
Frequent use of basic math skills.