Sous Chef

425 WATER LLC•Portsmouth, VA

140d•$55,000 - $60,000•Onsite

About The Position

Sous chefs assist the Executive Chef to manage the daily operations of restaurants and kitchens. They assist with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards. Shamin Hotels invites you to join our team! Whether you're greeting guests with a friendly smile, assisting them with their needs, or going the extra mile to ensure their stay is nothing short of perfect, your dedication to service excellence will shine through in everything you do. We are seeking candidates with a wide variety of knowledge, skills, and experiences to contribute to our continued success. Whether you're a seasoned professional or just starting your career, we have opportunities for you to grow and excel with us! At Shamin Hotels, we're not just in the hospitality business; we're in the business of creating unforgettable experiences for our guests. As a family-owned and operated company based in Central Virginia, we take pride in providing exceptional service and fostering a welcoming atmosphere for travelers from near and far. If you're someone who thrives on positive interactions and is passionate about making every guest feel valued and appreciated, we want you on our team! For years, we've been dedicated to providing exceptional service to our guests while nurturing the talents and ambitions of our team members. If you're looking for a company where you can build a career, not just a job, Shamin Hotels is the place for you!

Requirements

Team Up: Be Golden, Collaborate and Help Others Succeed.
Own It: Be a role model, Embrace Responsibility and Keep Learning.
Passionately Serve: Be Positive, Care Deeply and Create Memories.
General Education High School Diploma or Equivalent Required
Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Effective decision-making skills
Strong customer and associate relation skills
Knowledge of overall hotel operations as they relate to the kitchen
Ability to effectively manage labor productivity
Good presentation and platform skills
Good communication skills (verbal, listening, writing)
Strong organization skills
Effective conflict management skills
Effective change management skills
Good training/facilitator skills
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
Experience with financial management e.g., ability to understand P&L statements, manage operating budgets,forecasting, and scheduling

Nice To Haves

General Education associate degree Recommended
Culinary Degree preferred

Responsibilities

Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
Supervises daily shift operations and oversees production and preparation of culinary items.
Opens and closes kitchen shifts and ensures completion of assigned duties.
Maintains food handling and sanitation standards.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Assists with developing menus and promotions.
Operates all department equipment as necessary and reports malfunctions.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Understands and implements Safety Standards.
Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
Ensure all associates have proper supplies, equipment, and uniforms.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.