Sous Chef Team Leader

Innisfree Hotels•Fort Walton Beach, FL

2d•$20

About The Position

The Sous Chef Team Leader is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. This role is expected to provide training for all staff, meet corporate quality standards, and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef Team Leader is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Requirements

Must have a high school diploma or equivalent.
Minimum 3 years of culinary experience required; hospitality industry preferred.
Ability to interpret a variety of instructions provided in written, oral, or scheduled form.
Ability to read, write, and speak effectively in English in order to communicate with guests and team members.
Knowledge of reservation and POS systems.
Ability to work with computers and good knowledge of operating software preferred.
Must be able to multi-task and be detail oriented.
Must be a team player.
Ability to work independently with minimal supervision in a high degree of autonomy.

Responsibilities

Always approaches all interactions with guests and employees in a friendly and service-oriented manner by maintaining a positive demeanor.
Promotes a positive and caring work environment by addressing and resolving any conflict in a calm and poised manner.
Has thorough knowledge of menus and the preparation required, according to hotel standards.
Oversees all aspects of the daily operation of the kitchen and food production areas, hot food from the main kitchen and bakery, and cold food from the pantry.
Knows how to compute daily food cost.
Works with the Director of F&B to create and implement menus.
Assesses food portion size, visual appeal, taste, and temperature of items served.
Checks all stations at the end of every shift for proper food storage and sanitation.
Checks food purchases for proper ordering, quality, and price structure.
Oversees daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, and food cost report.
Coordinates and monitors all phases of Loss Prevention in kitchen areas.
Instructs culinary staff on daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Reorders stock and food supplies.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognizes quality standards in fresh vegetables, fish, dairy, and meat products.
Follows recipes, including measuring and mixing ingredients ensuring final products are fresh.
Bakes, grills, steams, and boils meats, vegetables, fish, poultry, and other foods.
Presents, garnishes, and arranges final dishes.
Maintains a clean, healthy, and safe working area along with awareness of all sanitary practices.
Supports other staff to ensure guest satisfaction.
Handles guest complaints and solve problem to the degree possible.
Performs any other duties as assigned by management.