Sous Chef

Highgate Hotels • Ketchum, ID

11d • Onsite

About The Position

The Sous Chef ensures that all meals prepared by the kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains staff, supports corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef also supports executive leadership in controlling labor and food costs, including inventory, waste control, and ordering.

The position oversees daily kitchen operations and food production, including hot food from the main kitchen, bakery support as needed, and cold food from the pantry. The Sous Chef coordinates with food and beverage managers and executive leaders, monitors food quality and presentation, responds to guest concerns, and ensures compliance with hotel procedures, requisitions, promotions, and local sanitation laws. The role also prepares operational reports and production sheets, monitors food costs and purchases, and contributes to staff performance reviews.

The role requires at least four years of progressive related experience, or graduation from a culinary program and at least two years of progressive experience in a hotel or related field. Knowledge of food and beverage preparation techniques, health department rules, and liquor laws is required. The position may involve long hours and lifting or moving objects weighing up to 50 pounds occasionally and 20 pounds frequently or constantly. The successful candidate is expected to communicate effectively, provide attentive and service-oriented interactions, multitask, prioritize work, maintain confidentiality and professional appearance, attend required meetings and training, and participate in Manager on Duty coverage as required.

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 handle problems by anticipating, preventing, identifying, and resolving them as needed.
• Ability to understand and evaluate complex information and data from various sources.
• Ability to maintain confidentiality.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Ability to work long hours as required.
• 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.

Responsibilities

• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss prevention in kitchen areas.
• Prepare and submit required reports on time, including payroll, employee schedules, and action plans.
• Monitor the quality and presentation of food products.
• Oversee daily kitchen and food-production operations, including hot food, bakery support as needed, and cold food from the pantry.
• Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Report on staff performance to executive leaders and contribute to reviews in accordance with Viceroy Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Calculate daily food cost.
• Work with the Director of Food and Beverage to implement menus.
• Assess portion size, appearance, taste, and temperature of food served.
• Check stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and pricing.
• Oversee 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.
• Train kitchen staff and help establish and enforce food specifications, portion control, recipes, and sanitation practices.
• Support executive leadership in controlling labor and food costs, including inventory, waste, and ordering.
• Attend required hotel meetings and training, and participate in Manager on Duty coverage as required.
• Maintain regular attendance and professional appearance in accordance with hotel standards.
• 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
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed