Sous Chef - Banquets, Hilton Norfolk The Main

Goldkey•Norfolk, VA

6d•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 duties of culinary associates, supervising daily shift operations, overseeing production and preparation of culinary items, opening and closing kitchen shifts, and maintaining food handling and sanitation standards. The Sous Chef will also coordinate with Restaurant and Banquet departments, assist with menu development, operate department equipment, manage food and supply inventories, supervise staffing levels, and understand and implement safety standards. Additionally, the role includes developing cleaning schedules, ensuring associates have proper supplies, communicating areas needing attention, training associates in safety procedures, and complying with loss prevention policies. The Sous Chef will also oversee the stewarding team, including hiring guidelines, kitchen cleanliness, coordinating with the Banquet team for china, glass, and silver, maintaining back dock cleanliness, ensuring adequate cleaning supplies, and complying with safety and hazardous material procedures. For Orion's Sushi, the Sous Chef will manage all aspects of sushi operations, ensure production meets specifications, present sushi recipes and plating guides, schedule sushi personnel, train sushi staff, assist FOH staff with training and menu knowledge, maintain sushi station Jolt information, place fish and produce orders, order specialty sushi products, and maintain open kitchen cleanliness standards at the Sushi Bar. Proficiency in nightly closing processes, prep and hot line station checklists, and prep/production SOPS and Production Pars is also required, along with conducting shift stand-ups.

Requirements

Culinary Degree preferred
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

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.