Sous Chef ("Segundo Chef")

Azul Hospitality•Portland, OR

1d•Onsite

About The Position

The Sous Chef ("Segundo Chef") is responsible for directing food preparation, production, and control for all food outlets and banquet facilities at the resort. This role involves supervising and coordinating the activities of lead cooks, line cooks, prep cooks, and stewards, with a focus on enhancing the food product presented to guests. The Sous Chef will make changes responsive to market and guest needs, recommend food product improvements, and use market research for new product development. Key duties include leading meal preparation, ensuring food quality and presentation, supervising staff in food preparation, and overseeing proper receiving and storage of food items. The position requires a 'hands-on' approach during peak meal periods and ensuring compliance with safety and sanitation standards, team member productivity, cost controls, and overall profitability. The Sous Chef will visually inspect, select, and use quality food and beverage products, create and implement new menus, set sanitation standards, and manage product rotation with a focus on food cost. This role also serves as a liaison between the culinary team and other hotel departments, participates in monthly food inventories, and maintains food quality and consistency. The Sous Chef provides specialist support to the Executive Committee, particularly the Executive Chef, and contributes to team goals measured by Food Cost, Payroll, and Food & Beverage profit performance. Additional responsibilities include maintaining food costs within budget, participating in staff hiring, conducting departmental meetings, managing culinary team payroll and time/attendance, evaluating staff performance, and arranging and supervising staff training and cross-training. The Sous Chef is expected to serve as a role model, adhering to policies and procedures, and demonstrating high standards of conduct, temperament, punctuality, and work.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Considerable knowledge of complex mathematical calculations and computer programs.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must Possess basic computational skills.
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
High school or equivalent education required.
Must have five years of prior experience as Chef with knowledge of most international and domestic dishes.
Must have extensive knowledge of wine pairing.
Certification as Chef or Certified Master Chef by a government accredited culinary agency.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.

Nice To Haves

Minimum of two years of culinary schooling preferred.
CPR certification and/or First Aid training preferred.

Responsibilities

Direct food preparation, production and control for all food outlets and banquet facilities at resort.
Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
Responsible for enhancing the food product that is presented to guests.
Make changes that respond to the marketplace and to guests needs, both present and anticipated.
Recommend changes to the food product.
Use market research to develop new products.
Lead the preparation and production of meals, food quality and presentation.
Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
Expedite peak meal periods by maintaining a 'hands on' approach.
Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability.
Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices.
Create and implement new menus and individual food items.
Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff.
Assume the role of liaison between the culinary team and all other hotel departments.
Participate in and oversee monthly food inventories.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef.
Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
Maintain food costs within budget guidelines.
Participate in the hiring process of new staff members.
Conduct and participate in monthly departmental meetings.
Manage the payroll of the culinary team, including daily management of the time and attendance system.
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies.
Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists.
Ensure that all staff members are retrained as needed.
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance.
Set the highest possible example in conduct, temperament, punctuality, and standards of work.
Be familiar with all company benefits and policies.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.