Sous Chef - Delta Hotels Allentown Lehigh Valley, Breinigsville PA

Palette Hotels•Upper Macungie Township, PA

About The Position

The Sous Chef coordinates, plans, and supervises food production, preparation, and presentation for the hotel. The role helps ensure food is produced safely and sanitarily, in compliance with applicable standards and regulations, and at a competitive quality while supporting profitability. The Sous Chef supervises food production, recommends and implements procedural and production changes, and monitors food and labor costs. This position reports to the Executive Chef. The role also supervises kitchen employees and supports their hiring, scheduling, training, development, coaching, and performance management. It monitors kitchen and equipment maintenance and sanitation, controls labor and food costs, and assists with menu planning and daily specials. Palette Hotels describes its associate support as including competitive salaries, health benefits, training and development, opportunities for promotion, and a positive team-based culture.

Requirements

Strong organizational and communication skills.
Ability to work independently and as part of a team.
Advanced knowledge of food profession principles and practices, including experiential knowledge for managing people and/or complex problems and food and beverage management.

Responsibilities

Supervise food production, preparation, and presentation as assigned by the Executive Chef, ensuring consistent quality and compliance with IHR and franchise standards.
Supervise human resources activities in kitchen production and preparation areas, including interviewing, scheduling, training, developing, empowering, coaching, counseling, resolving problems, maintaining open communication, recommending and conducting performance and salary reviews, and recommending discipline as appropriate.
Monitor and control kitchen and equipment maintenance and sanitation to support a healthy, safe work environment that meets or exceeds applicable federal, state, corporate, and franchise standards and regulations.
Monitor and control labor and food costs through scheduling, training, and supervision to meet or exceed budgets while maintaining or improving quality.
Assist with creating and planning menus and daily specials, and implement production changes intended to attract new business and maintain guest satisfaction.
Perform special projects and other assigned responsibilities.