Sous Chef - Nebu

Coury Hospitality•Oklahoma City, OK

1d•Onsite

About The Position

The Sous Chef position at Nebu is responsible for managing the kitchen operations in the Executive Chef's absence. This role involves supporting senior leadership by taking on key management responsibilities, acting as a liaison between culinary and other hotel departments, and supervising the performance of the culinary team. The Sous Chef is tasked with ensuring consistent product preparation, teaching cooks, and managing hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluation. Key duties also include monitoring food production, ordering, cost, quality, and consistency to ensure financial performance and control. The role requires troubleshooting unexpected situations, reviewing finished products, overseeing food preparation, and maintaining hygiene, safety, and sanitary conditions in the back-of-the-house. The Sous Chef is expected to enforce safety procedures, organize departmental meetings, and demonstrate strong leadership, dedication, and professionalism.

Requirements

Proficient in the English language
Ability to read and understand instructions, safety rules, etc.
Ability to write reports with proper format, punctuation, spelling, and grammar, using all parts of speech.
Ability to speak with poise, voice control, and confidence, using correct grammar.
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
At least 3 years high-volume cooking experience
In-depth skills and knowledge of all kitchen operations
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast-paced customer service environment
Capable of producing a consistent product in a timely manner
Strong leadership, organizational, interpersonal and communication skills involved in culinary training.
Self-starter who brings solutions and new ideas.

Nice To Haves

Bilingual (Spanish)

Responsibilities

Responsible for the kitchen in Executive Chef's absence.
Support senior leadership by developing and assuming key management responsibilities.
Assume the role of liaison between all departments within the culinary division and all other hotel departments.
Supervise departmental performance and provide them council as to the preparation and cooking of various food items.
Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.
Train and update kitchen employees regarding all applicable policies and procedures.
Monitor food production, ordering, cost, and quality and consistency daily ensuring financial performance and control.
Discuss daily food cost reports with key kitchen and F&B staff.
Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
Troubleshoot unexpected or unusual situations in the kitchens.
Frequently review finished products for quality prior to leaving kitchens.
Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment.
Responsible for hygiene, safety, and sanitary conditions for back-of-the-house.
Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
Organize and facilitate departmental meetings, training and goals setting.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Displays an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.
Remains always appropriately groomed per company grooming standards and wears the uniform provided.