Sous Chef

SHAMIN HOTELS MASTER•Portsmouth, VA

25d

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.

Requirements

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.