Sous Chef-The Terrace

Maybourne Beverly Hills Hotel•Beverly Hills, CA

About The Position

A Sous Chef for Maybourne Beverly Hills assists the Chef de Cuisine in the daily operation of the kitchen that include and are not limited to direct supervision of the cooks, training and guidance of the team, assisting with orders and seasonal menu development, all while maintaining the highest standards.

Requirements

Must possess good attitude, attention to detail, and ability to work under pressure
Must possess the ability to read, understand and communicate verbally in English
Display proficient knife skills and knowledge of basic cuts
Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in executing assigned tasks
Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
Knowledge of the effects of time, temperature, and weather conditions on food.
Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.
Knowledge of the types and causes of cooking deficiencies.
Skill in the use of equipment and utensils used for weighing and measuring food.
Ability to judge the proper quality, appearance, and condition of food by sensory observation.
Ability to read and interpret recipes and weights and measures tables.
Ability to follow oral and written instructions.
Ability to establish and maintain harmonious working relationships with others.
Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required.
Regular bending to lift items and supplies. Some kneeling.
To complete a task, may be stationary for short periods of time.
Ability to go up and down stairs between the ground level and lobby level.
Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke.
Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees.
Active listening required, Hearing equipment, timers, etc.
Check quality and portions of food. Visual cooking cues and surroundings.
Reading recipe cards, procedures, safety information and food labels.
Basic kitchen cleaning supplies and sanitizers.
Hair restraint/hat, gloves, apron, chef’s jacket, closed toed shoes.
Communicate with kitchen staff and service team.
Must be able to obtain any required food handing or sanitation certifications required by local or state agencies.

Responsibilities

Report to work in uniform at posted scheduled times.
Assist the Chef de Cuisine with am production and pm production.
Maintain a clean and organized working environment at all times.
Follow “clean as you work” policy, responsible for sanitation and cleanliness of station at all times.
Follow safety procedures for operating and cleaning all machinery at all times.
Check-in with supervisor at the beginning of shift for instructions.
Keep par stocks at proper levels. Increase or decrease productions as necessary.
Inform management of any problems concerning food quality production.
Inform supervisor of any items that were unfinished before service.
Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
Report all maintenance and or repair needs to Chef de Cuisine, Executive Sous-Chef, or Executive Chef.
Assist with regular kitchen duties whenever possible, i.e., Prep work, line cook assistance, cleaning and organizing kitchen
Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
Maintain high standards of quality appearance for all food prepared and served.
Wear clean uniform at all times.
Attend all kitchen employee meetings.
Clean entire station, including al reach-ins and shelves at the end of the shift.
Keep walk –in organized at all times.
Be able to change from accustomed shift to meet business demands.
Must be able to work weekends, holidays and overtime as needed.
Perform other duties as assigned. At the end of the shift, clean entire station, including reach ins, shelves and steam table. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked. Check-out with supervisor.
Report to work on time. Is aware of schedule at all times and if unable to attend work, notifies management
Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.
Adhere to meal break policy and proper payroll procedures.
Performs additional duties/tasks as and when assigned by hotel management.