Sous Chef - InterContinental Houston

IHG•Houston, TX

20h•$65,000 - $68,000•Onsite

About The Position

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Requirements

Completion of high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operation experience.
Carrying, or lifting items weighing up to 50 pounds
Moving about the kitchen
Handing food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflect highly on the hotel, the brand and the Company.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages and variances are utilized frequently.
Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
Problem solving, reasoning, motivating, organizational and training ability are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Degree or certificate in culinary arts preferred.

Responsibilities

Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales & Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.
Interact with outside contacts: Guests – to ensure their total satisfaction, Vendors – to order supplies and equipment and ensure best prices and quality, Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.
Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
Assist in determining the minimum and maximum stocks of all food, material and equipment.
Assist in cooking and food preparation as required.
May serve as Manager on Duty or perform other duties as assigned.
Assist Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.