Sous Chef - The Langham, New York

Langham Hospitality Group•United States,

3d•$96,000 - $100,000•Onsite

About The Position

The Sous Chef's primary responsibility is to assist the Executive Sous Chef in creating and maintaining a positive work environment through coaching and leading staff, while establishing creative and exciting menu products, both appetizing and visually appealing. Lead efforts to ensure that operational needs of the kitchen, stewarding and Private Kitchen (in-room dining) are taken care of. Maintaining, setting up, producing food and controlling quality and quantity of all food items prepared in the kitchen. Manages, direct, train and monitor performance of line colleagues in the Culinary, Stewarding, and Private Kitchen departments. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements

Problem Solving: Uses reason even when dealing with emotional topics.
Technical Skills: Assesses own strengths and weaknesses; Strives to continuously build knowledge and skills; Shares expertise with others.
Customer Service: Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.
Interpersonal Skills: Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others’ ideas and tries new things.
Oral Communication: Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.
Written Communications: Writes clearly and informatively; Able to read and interpret written information.
Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of the team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
Quality Management: Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Cost Consciousness: Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenues; Conserves organizational resources.
Diversity: Shows respect and sensitivity for cultural differences; Promotes harassment-free environment.
Ethics: Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically.
Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization’s goals and values.
Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
Motivation: Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
Planning/Organizing: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
Quantity: Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
Adaptability: Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays or unexpected events.
Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with alternate plan.
Initiative: Volunteers readily; Asks for and offers help when needed.
Must be able to use a chef knife.

Responsibilities

Leads the culinary team in achieving key performance indicators for the department.
Establish the day's priorities and assign production and prep task to staff to execute.
Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Supply assigned workstation with all needed products and culinary equipment for prompt production.
Prepares all foods suitable for cooking according to standard cooking recipes to ensure consistency of product to the guest. Visually inspects, selects and uses only cooking food items of the highest quality in the preparation of all menu items.
Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels to protect against waste and spoilage.
Maintains and strictly abides by state sanitation/health regulations and hotel requirements.
Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintains complete knowledge of and comply with all departmental/hotel policies and procedures.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure all comply with standards.
Establish priority items for the day.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
Prepare all menu items following recipes and yield guides, according to department standards.
Monitor attendance and performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective colleague.
Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
Inform Executive Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain production charts according to department standards.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Perform stewarding duties in the absence of stewards. Wash dishes, pans, cookware, glasses, plates, silverware and any items associated with culinary or Private Kitchen. Changing of fryer oil as needed. Proper disposal of oil, recycling and regular garbage as needed while on duty.
Direct and assist Stewards in order to make clean up a more efficient process.
Turn off all equipment not needed for the next shift.
Ensure all Line Cooks' assignments are completed before they sign out.
Assist with inventories as scheduled.
Assist in plating up Banquet hot meals as assigned.
Perform duties in other areas of kitchen as assigned.
Oversee that the service is at optimal level in coordination with the Food and Beverage Manager by helping to supervise the Private Kitchen team.
Training the Private Kitchen colleagues on menu knowledge.
Participates in service as necessary to ensure the timeliness and food quality is maintained including but not limited to answering guest calls, taking in-room dining orders, and delivering food and beverage items to guest rooms.
Coordinates breaks for staff in the absence of the Food and Beverage Manager.