Restaurant Sous Chef - The Chase Park Plaza

Sonesta Hotels•St. Louis, MO

6d•Onsite

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Sous Chef sets the tone for Sonesta’s mission by always going above and beyond for our guests and coworkers. The role’s primary responsibility is to organize work flow in the kitchen as well as prepare and produce food orders according to quality standards. The Sous Chef shall ensure a safe work environment and follow established sanitation and safety standards. The ideal candidate has a passion for hospitality and providing exceptional guest service. Job Description Work Environment Must be able work in a fast-paced environment. Majority of work takes place indoors. Must be able to tolerate extreme temperatures - i.e. freezers, loading dock. Physical Demands Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Frequent bending, kneeling and reaching. Ability to stand during entire shift. Expected Hours of Work Must be flexible to work variable days of the week to include weekends and holidays. Must be flexible to work variable shifts (days, nights, overnights). Ten to twelve hour shifts sometimes required.

Requirements

Relevant experience in restaurant or hotel food preparation, preferred.
Minimum of five (5) years cooking experience, including 2 years of lead cook experience.
High school diploma or general education degree (GED) preferred.
Excellent organizational skills and attention to detail.
Prioritization and time management skills.
Must be able to read recipes and follow their instructions.
Employ math skills to appropriately prepare items according to recipes.
Ability to work with little supervision and maintain a high level of performance.
Basic computer skills.
Attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Track record of delivering exceptional guest or client experience.
Ability to communicate, both verbally and written, effectively with guests, vendors, and co-workers.

Nice To Haves

Previous supervisory experience, preferred.

Responsibilities

Produce all food orders in a timely and consistent manner in accordance with established quality standards.
Test food to ensure the quality and consistency of all meals served.
Operate all kitchen equipment safely and responsibly.
Handle and store food items safely and keep the work area clean and sanitized. Including all opening and closing duties.
Survey food inventory to determine daily production and prioritize product utilization.
Assign production duties to all staff
Create detailed prep lists
Manage and oversee all stations and walk-ins in the restaurant
Train, lead, and motivate team members
Ensure established safety and sanitation guidelines are being followed.
Adhere to uniform and grooming standards.
Perform other duties or projects as requested by management.