Sous Chef

Hotel Genevieve • Louisville, KY

18d • $25 - $27 • Onsite

About The Position

The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and always maintaining and adhering to the health and food safety program per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position must maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods. This position is also responsible for ensuring that health and safety standards are always maintained per state and federal regulations. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture.

Requirements

• Minimum 2 years’ of high volume kitchen management
• Catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred
• Culinary degree desirable or equivalent combination of education and work
• Previous experience with employee coaching and counselling as well as documentation
• Experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control
• Must have strong Culinary/cooking skills - skilled in different styles of cooking
• Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
• Thorough knowledge and understanding of kitchen equipment use and operation
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
• Financial understanding in food costs and minimizing waste in the kitchen
• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs
• Communicating effectively, both verbally and in writing (i.e. use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand and follow instructions as directed by supervisor/manager
• Working Safely is a condition of employment. All employees must follow the safety policies
• Performing the job duties as described. (Reasonable accommodations will be considered in accommodating eligible employees. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Nice To Haves

• Serve Safe Certification and Allergy Awareness Training strongly preferred

Responsibilities

• Assist Executive Chef and assumes chef’s responsibilities in their absence
• Oversee production and operations in the kitchen which includes the planning and directing of all food preparation
• Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts
• Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
• Follow and ensure accuracy of all recipes and standard operating procedures to provide consistency and uniformity
• Prepare food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standards
• Prepare meals in accordance with established portion and quality control standards
• Know content in all training manuals and update when necessary
• Assist Chef in creation of specials and other specialty menus; assist in the development of restaurant and banquet menus and recipes
• Monitor material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance
• Supervise the Food Department Safety program to ensure compliance
• Execute and supervise food production and food safety
• Limit access to kitchen by non-department employees
• Participate in all month end responsibilities including inventory
• Execute and supervise daily and weekly cleaning checklist
• Assist in training, supervision, and the development of kitchen staff

Benefits

• Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.
• Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.
• Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.
• Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!
• Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.
• Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team.  Additional benefits may be available based on property specific locations!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree