Sous Chef

Nobu Hotel Palo Alto•Palo Alto, CA

30d•$82,000 - $90,000•Onsite

About The Position

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, remaining within budget of approved food and labor costs.

Requirements

Ability to utilize computer software and hardware as required.
Ability to learn, utilize, and communicate effectively via company issued communication devices
Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests, both verbally and in writing.
Must be customer service oriented and have excellent hospitality skills.
Meets legal age requirement for position.
High school diploma or equivalent vocational training certificate required.
3 to 5 years culinary experience in similar operation, as well as 2 years supervisory experience required.
Must have the ability to utilize computer software and hardware as required.
Valid Food Handler Card is required.

Nice To Haves

Culinary school preferred.
Knowledge of additional languages preferred.
CPR/First Aid certification is preferred.

Responsibilities

Assist in the supervision of the kitchen staff including scheduling and enforcing service and hotel standards.
Assist in the training and motivation of the staff.
Visually inspect the kitchen and take action to ensure the work areas are clean and organized and all equipment is in working order.
Oversee the setting up of the kitchen stations.
Regularly monitor product quality and plate presentation to ensure consistency of service standards.
Ensure food items are prepared to guest specifications by interacting with food servers and assist in resolving issues of food quality when presented.
Regularly monitor the payroll budget to ensure labor costs are aligned with the forecast.
Adjust staffing levels as needed based on business volumes.
Assist in conducting performance evaluations.
Coach and counsel kitchen employees when necessary.
Regularly assist the Executive Chef in conducting kitchen staff meetings for the purpose of keeping staff informed, to provide training, and to create a positive work environment.
Review all group resumes, event schedules, and daily reports to ensure the kitchen is properly staffed to meet business demands.
Review, revise and approve daily payroll reports as needed.
Assist employees and, as needed, perform in the capacity of any of the position when kitchen is understaffed or as business volumes demand.
Document and submit a work order to report items that need to be repaired and follows up with engineering accordingly.
All other duties as assigned by the Supervisor.
Responsible for the overall direction and coordination of the kitchen department.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.