Hotel Sous Chef - Hyatt LI

Remington Hospitality•Town of Islip, NY

16h•Onsite

About The Position

The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executive Chef. This role involves efficiently supervising, guiding, and training kitchen associates to provide quality food production for both restaurants and banquets, with a strong focus on timing, portions, food quality, and sanitation/cleanliness. The Sous Chef will ensure that standards for storage, rotation, production, portions, quality, and appearance are consistently followed, adhere to food handling guidelines, and oversee the completion of opening and closing procedures for Station Cooks. Additionally, the Sous Chef will expedite food from the front line during meal periods, manage inventory of necessary supplies, participate in monthly food and beverage inventory, and follow procedures for portion control and check accuracy. This role also involves assisting in menu and recipe creation in cooperation with the Executive Chef and performing other duties as assigned to ensure the effective operation of the overall hotel.

Requirements

Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

Occasional standing and walking throughout the workday.
Occasionally required to stand, walk, bend, reach, or carry items.

Responsibilities

Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
Follow food handling guidelines.
Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
Efficiently expedite food from front line during meal periods.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Participate in monthly food and beverage inventory.
Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
Assist in menu and recipe creation, in cooperation with Executive Chef.
Other duties as assigned to ensure effective operation of the overall hotel.