Sous Chef

Hilton Garden Inn Seattle Bellevue Downtown•Bellevue, WA

3d•$25 - $30•Onsite

About The Position

The Sous Chef is responsible for ensuring meals from the kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains staff, meets corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef controls food and labor costs while maximizing guest satisfaction. At the Hilton Garden Inn Seattle Bellevue Downtown, the Sous Chef oversees daily kitchen and food production operations, including hot food from the main kitchen and bakery and cold food from the pantry. The position monitors food quality and presentation, production, sanitation, inventory, ordering, and food costs; works with the Director of F&B on menus; and responds to guest concerns. The role also supports safe, efficient hotel operations and participates in management-on-duty coverage as required.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program and 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 solving them.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Ability to work long hours when required.
Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor toward guests and employees.

Responsibilities

Train kitchen staff and ensure meals meet quality, consistency, appearance, taste, and food-cost standards.
Help establish and enforce food specifications, portion control, recipes, and sanitation practices.
Control food and labor costs while maximizing guest satisfaction.
Oversee daily kitchen operations and food production, including hot food from the main kitchen and bakery and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so production is prepared and served on time.
Monitor food product quality and presentation, including portion size, appearance, taste, and temperature.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
Coordinate and monitor loss prevention in kitchen areas.
Prepare daily food production sheets and required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans, log-on reports, and food-cost reports.
Conduct staff performance reviews in accordance with InnVentures Hotel standards.
Implement and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Compute daily food costs.
Work with the Director of F&B to create and implement menus.
Check stations at the end of each shift for proper food storage and sanitation.
Check food purchases for correct ordering, quality, and price structure.
Oversee food preparation, outlet sanitation, receipt of daily inventories, and food-cost reporting.
Cut meat, poultry, and seafood according to daily business needs.
Work with other F&B managers and keep them informed of F&B issues.
Keep the immediate supervisor informed of problems or matters requiring attention.
Attend required hotel meetings and trainings and participate in management-on-duty coverage as required.
Maintain regular attendance, personal appearance, and compliance with hotel standards and regulations.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Company-paid life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave
Employee assistance program
Educational opportunities and tuition reimbursement
Hotel benefits
Leadership development program
Daily pay
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law