Canopy Sous Chef

Lodgco Hospitality•Grand Rapids, MI

12d•$55,000 - $60,000•Onsite

About The Position

The Sous Chef assists in directing and administering the planning, preparation, production, and control of culinary operations, while maintaining profitable food and beverage operations and high-quality products and service. The role supports culinary operations across the hotel’s food and beverage outlets, including PORTICO, KNOOP, and banquet services, and has supervisory responsibilities. The Sous Chef works with the Executive Chef and other hotel teams to guide culinary staff, manage budgets and inventory, maintain food quality and safety, and support guest satisfaction. The position requires variable hours based on hotel needs, including nights and weekends. Duties may change at any time with or without notice.

Requirements

High school diploma, GED, or equivalent education or experience.
Food Handler/Safe Serv certification is required.
Applicable state certifications and brand training as required.
Must be able to speak, read, write, and communicate in English to perform job duties.
Strong leadership skills to motivate kitchen staff.
Extensive knowledge of food and beverage service standards.
Attention to detail in reviewing food products and managing the kitchen.
Ability to multitask, prioritize, and delegate daily workload.
Must be able to work varying schedules, including evenings, weekends, holidays, and extended hours as business dictates.
Must wear the proper uniform in accordance with Lodgco Hospitality policies and procedures.
Satisfactory criminal background screening required.
A valid driver’s license and safe driving record may be required.
Must be able to stand for the entire shift and perform duties involving balance, reaching, pushing, pulling, lifting, grasping, feeling, talking, hearing, seeing, smelling, tasting, and repetitive motions requiring manual dexterity.
Must be able to exert up to 50 pounds of force and occasionally lift up to 50 pounds.
Requires visual acuity to prepare and analyze data and figures, operate machinery and tools, assess food accuracy and neatness, and observe facilities.

Nice To Haves

A degree in Culinary Management or Hospitality Management is preferred.
Two or more years of culinary experience in a full-service hotel environment is preferred.

Responsibilities

Assist the Executive Chef with supervising and coordinating culinary activities and employees, including hiring, training, developing, assessing, and empowering staff.
Assist with forecasting, implementing, monitoring, controlling, and reporting on outlet budgets and budget components, including labor, food, beverage, supplies, and equipment costs.
Assist with creating culinary staff schedules to meet demand and support efficient kitchen operations.
Assist in planning and directing food preparation; visually inspect kitchen food for quality and timeliness.
Assist in creating and implementing menus for special banquet themes and events, considering current food trends and regional tastes, in partnership with the Executive Chef.
Partner with the Executive Chef to select and develop recipes that ensure consistent quality.
Establish kitchen presentation techniques and quality standards.
Estimate food consumption and demand and order supplies, food, and ingredients accordingly.
Monitor, control, and manage kitchen costs and expenses according to budget.
Maintain knowledge of the menu and food products.
Ensure proper equipment operation and maintenance.
Maintain kitchen cleanliness and ensure correct food handling and storage in accordance with applicable regulations and company requirements.
Ensure and train employees to maintain a safe and secure environment and comply with standards for quality, specifications, portion control, recipes, employee relations, and sanitation.
Coordinate and monitor inventory and par levels; manage loss prevention and security of inventory and food items.
Cook selected items or for select occasions as needed.
Oversee special catering events and provide culinary instruction or demonstrate culinary techniques.
Assist catering sales with special menus and pricing structures.
Interact with guests and clients to assess satisfaction trends, address issues, and make improvements.
Assist in front-of-house operations as needed.