Sous Chef

Kimpton Miralina Resort•Paradise Valley, AZ

About The Position

The Sous Chef is responsible for ensuring that meals from the kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains staff, meets corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef also controls food and labor costs while maximizing guest satisfaction. At the Kimpton Miralina Resort, the Sous Chef oversees daily kitchen operations and food production, including hot food from the main kitchen and bakery and cold food from the pantry. The role monitors food quality and presentation, coordinates kitchen loss prevention, ensures compliance with operating and requisition procedures, and supports menu development with the Director of F&B. The position also prepares reports and production sheets, manages food and labor costs, and helps ensure timely service.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources to meet objectives.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Long hours may sometimes be required.

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep the immediate supervisor informed of problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor the quality and presentation of all food products.
Ensure required reports are prepared, including Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
Oversee daily operations of the kitchen and food production areas, including hot food from the main kitchen and bakery and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so food can be prepared and served on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets and with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste, and temperature.
Check all stations at the end of each shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality, and price structure.
Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food cost reports.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and training.
Participate in Manager on Duty (M.O.D.) coverage as required.
Maintain regular attendance as required by the hotel schedule.
Maintain a warm, friendly, attentive, courteous, and service-oriented manner with guests and employees.
Maintain high standards of personal appearance and grooming, including wearing a name tag.
Comply with Highgate Hotel standards and regulations to support safe and efficient hotel operations.
Maximize productivity, identify problem areas, and assist with implementing solutions.
Anticipate, prevent, identify, and solve problems as necessary.
Maintain confidentiality of information.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program (EAP)
Educational opportunities and tuition reimbursement
Paid jury duty, personal, medical, and military leave in accordance with applicable law