Sous Chef - Banquets, Hilton Norfolk The Main

Professional Hospitality Resources, Inc. and Ocean Beach Club LLC•Norfolk, VA

8d•Onsite

About The Position

A Sous Chef will be responsible for the consistent, profitable and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation. This role involves performing all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times. It also includes supervising daily shift operations, overseeing production and preparation of culinary items, and opening and closing kitchen shifts. The Sous Chef will maintain food handling and sanitation standards, work with Restaurant and Banquet departments to coordinate service and timing of events and meals, and assist with developing menus and promotions. The role requires operating all department equipment as necessary and reporting malfunctions, purchasing appropriate supplies and managing food and supply inventories according to budget, and supervising staffing levels to ensure guest service, operational needs, and financial objectives are met. Additionally, the Sous Chef must understand and implement Safety Standards, develop cleaning schedules for associates, ensure associates follow cleaning schedules and keep their work areas clean and sanitary, and ensure all associates have proper supplies, equipment, and uniforms. Communication of areas needing attention to staff and follow-up is crucial. The Sous Chef will help train associates in safety procedures and supervise their ability to execute departmental and hotel emergency procedures, participate as needed in the investigation of associate accidents, and understand and comply with loss prevention policies and procedures. The role also includes overseeing all aspects of the stewarding team, including collaborating with recruiters on hiring guidelines, ensuring a clean and safe kitchen, coordinating with the Banquet team for china, glass, and silver, maintaining back dock cleanliness, ensuring adequate cleaning supplies, and being responsible for compliance with general safety and Hazardous Material Management Program procedures. For the Orion's Sushi Sous Chef aspect, responsibilities include managing all aspects of Sushi Operations, ensuring Sushi production is up to specs, presenting sushi recipes and plating guides for approval, scheduling Sushi personnel, training all Sushi staff, assisting FOH staff with training and menu knowledge, maintaining Sushi station Jolt Information, placing fish, produce, and specialty sushi orders, maintaining open kitchen SSI and cleanliness standards at the Sushi Bar, proficiency with nightly closing processes, prep and hot line station checklists, and production SOPS and pars, and conducting shift stand-ups with FOH.

Requirements

Understanding of restaurant, room service, bar/lounge, and banquet department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Effective decision making skills
Strong customer and associate relation skills
Knowledge of overall hotel operations as they relate to the kitchen
Ability to effectively manage labor productivity
Good presentation and platform skills
Good communication skills (verbal, listening, writing)
Strong organization skills
Effective conflict management skills
Effective change management skills
Good training/facilitator skills
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling

Nice To Haves

Culinary Degree preferred

Responsibilities

Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
Supervises daily shift operations and oversees production and preparation of culinary items.
Opens and closes kitchen shifts and ensures completion of assigned duties.
Maintains food handling and sanitation standards.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Assists with developing menus and promotions.
Operates all department equipment as necessary and reports malfunctions.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Understands and implements Safety Standards.
Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
Ensures all associates have proper supplies, equipment and uniforms.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.
Participates as needed in the investigation of associate accidents.
Understands and complies with loss prevention policies and procedures.
Oversee all aspects of the stewarding team including but not limited to: Collaborate with assigned recruiters to determine and implement hiring guidelines and standards for the Stewarding team, Ensure clean and safe kitchen in all property outlets, Coordinate with Banquet team to prepare, deliver, clean, store and inventory Banquet china, glass and silver, Maintain back dock cleanliness and organization, Ensure adequate supply of cleaning chemicals, and requisition as needed, Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
Manage all aspects of the Sushi Operations
Ensure Sushi production is up to Specs
Responsible for presenting all sushi related recipes and plating guides to Chef for approval
Scheduling of all Sushi personnel in Hot Schedules, per Budgeted Guidelines
Train All Sushi Staff
Assist FOH Staff in Training and Sushi Menu Knowledge
Maintain Sushi station Jolt Information. Keep up to date
Places PM fish and produce orders when assigned
Places all specialty sushi product orders
Maintain open kitchen SSI and cleanliness standards at Sushi Bar
Proficient with all nightly closing processes
Proficient with all Prep and Hot Line Station Checklists
Proficient in Prep/Production SOPS and Production Pars
Conduct shift stand-ups in partnership with FOH