Sous Chef, Restaurant R’evolution

Sonesta International Hotels Corporation•New Orleans, LA

17d•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. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

Requirements

Track record of delivering exceptional guest or client experience
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills
Appropriate professional appearance and demeanor
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of organization
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Valid ServSafe Manager/Food Handler Certificate required
High School diploma or GED certification and/or experience in a hotel or a related field preferred.
Certification preferred: Culinary Certification
Previous department managerial experience preferred
Previous cook experience preferable in fine dining.
Must have knowledge of F&B preparation techniques, health department rules and regulations

Responsibilities

Supervise activities of assigned staff, communicate goals, and assign/schedule work.
Communicate and enforce policies and procedures.
Recommend and initiate disciplinary, or other staffing /human resources- related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Assist with employee selection, training and development, and performance coaching.
Assist in developing new menu concepts.
Develop test, and cost out new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Inspect the cleanliness of the line floor and all kitchen stations.
Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
Notify the Maintenance Department of any needed repairs.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain and strictly aide by proper storage procedures and state sanitation and health regulations.
Notify the maintenance Department of any needed repairs.
Maintain waste and control costs.
Assist’s in determining the minimum and maximum stocks of all food, material and equipment.
Assist’s cooking and food preparation as required.
Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Assist sales, catering and banquet staff with banquets, parties and other special events.
Interact with outside contacts: Guests-to ensure their total satisfaction Vendors- to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies- regarding safety matters and kitchen inspections
May serve as Manager on Duty.
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned.
Deliver Passionate & Engaging Service to our Guests
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned.
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone