Sous Chef
About The Position
Organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel; lead in a “hands on” role on the line for service and prep in the kitchen, ensure food is expedited in a timely fashion during service; oversee the production of auxiliary culinary services including amenities, private events and special requests from the kitchen; develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation; be familiar with the local market and recommend menu changes according to the seasonal product availability. Achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place. Supervise and lead in ordering, receiving and storage of foods.adhere to Blue Sky food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests; Maintain food safety & protection; comply with food handling techniques, including dating, proper storage, rotation, etc. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production; responsible for maintaining outlet safety at all times. Responsible for asset management of all outlet property and facilities; conduct a preventative maintenance inspection on a monthly basis; Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests; supervise all associates including hiring and discipline in conjunction with the Chef. Promote positive interdepartmental relations through candid communication and cooperation; lead by example through a “hands on” approach to motivate our associates to excel.
Requirements
- Associate’s Degree in Culinary Arts or Hospitality Management - Culinary Arts
- 5 years of Restaurant Culinary experience
- 2 years experience with menu planning and development
- 2 years experience in culinary supervision, such as inventory and cost control
- Safe Food Certificate
Responsibilities
- Organize all activities within a restaurant kitchen area
- Ensure a safe, smooth running and profitable operation
- Lead in a “hands on” role on the line for service and prep in the kitchen
- Ensure food is expedited in a timely fashion during service
- Oversee the production of auxiliary culinary services including amenities, private events and special requests from the kitchen
- Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation
- Be familiar with the local market and recommend menu changes according to the seasonal product availability
- Achieve department budget goals and minimize food cost
- Supervise and lead in ordering, receiving and storage of foods
- Adhere to Blue Sky food preparation and presentation guidelines
- Maintain food safety & protection
- Comply with food handling techniques, including dating, proper storage, rotation, etc.
- Accurately forecast business demands on a weekly basis
- Maintain outlet safety at all times
- Responsible for asset management of all outlet property and facilities
- Conduct a preventative maintenance inspection on a monthly basis
- Lead and fully participate in departmental training
- Supervise all associates including hiring and discipline in conjunction with the Chef
- Promote positive interdepartmental relations through candid communication and cooperation
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
