Sous Chef, Restaurant R’evolution

Sonesta Hotels•New Orleans, LA

7d•Onsite

About The Position

The Sous Chef assists in managing a single food and beverage outlet or a shift or section of food and beverage operations. The role supervises kitchen employees and entry-level culinary staff in preparing, cooking, garnishing, and presenting food. It is also responsible for menu planning and development, food and labor-related cost control, and maintaining safe, sanitary kitchen operations. The Sous Chef coordinates staffing, training, performance coaching, and work assignments; supports the development and costing of menu items; oversees food preparation, portioning, inventory, and supplies; and works with hotel departments, guests, vendors, and regulatory agencies. The employee may serve as Manager on Duty and may be assigned duties in other areas of the hotel as operational needs require. The position calls for an engaged service approach: recognizing guests and anticipating their needs, addressing requests and complaints, and delivering welcoming, attentive service. The job involves regularly standing and walking, occasional reaching, stooping, kneeling, crouching, and crawling, and occasionally lifting or moving up to 100 pounds. The work environment usually has a moderate noise level.

Requirements

Track record of delivering an exceptional guest or client experience.
Strong communication skills, including communication for training and safety and interaction with guests and associates.
Appropriate professional appearance and demeanor.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of customers or employees.
Ability to solve practical problems in situations with limited standardization and interpret written, oral, diagrammed, or scheduled instructions.
Valid ServSafe Manager/Food Handler Certificate.
Knowledge of food and beverage preparation techniques and health department rules and regulations.
Ability to meet the physical demands of the role, including regularly standing and walking and occasionally lifting or moving up to 100 pounds.

Nice To Haves

High school diploma or GED certification and/or experience in a hotel or related field preferred.
Culinary certification preferred.
Previous department managerial experience preferred.
Previous cook experience, preferably in fine dining.

Responsibilities

Supervise assigned staff, communicate goals, schedule and assign work, and enforce policies and procedures.
Recommend or initiate disciplinary and other staffing actions; alert management to potentially serious issues; assist with employee selection, training, development, and performance coaching.
Assist in developing menu concepts; test and cost new menu items; maintain accurate recipes and dish costing.
Oversee food preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
Inspect kitchen cleanliness and ensure proper food storage and compliance with sanitation and health regulations; notify Maintenance of needed repairs.
Review the next day’s menus and requisition required food and supplies from storerooms.
Maintain waste and control costs; assist in determining minimum and maximum stocks of food, materials, and equipment.
Assist with cooking and food preparation as needed.
Maintain and enforce procedures for securing and storing food, beverages, inventory, and equipment; replenish supplies, inventory, and uniforms efficiently.
Coordinate with other departments to promote teamwork and quality service; assist Sales, Catering, and Banquets with events.
Interact with guests to support their satisfaction, vendors to order supplies and equipment and obtain favorable price and quality, and regulatory agencies on safety and kitchen inspections.
May serve as Manager on Duty.
Build positive relationships with colleagues and treat them with respect and dignity.
Deliver engaging guest service by warmly greeting guests, using eye and ear contact and guests’ names, anticipating needs, resolving requests or complaints, and thanking guests.
Perform other assigned duties and work in other hotel areas when needed to support operations.