Sous Chef

Starwood Hotels • Valley, AL

34d • $85,000 - $95,000 • Onsite

About The Position

The Sous Chef will oversee the daily operations of kitchens and cooks in a variety of settings, and is tasked with upholding the culinary and cultural standards of Treehouse and Chef Stephanie Izard. This role requires advanced knowledge of cooking methods, recipes, sustainability, and problem-solving. The Sous Chef will also be responsible for leading and developing team members, ensuring high standards of food quality and service across multiple food and beverage outlets including a signature restaurant, a seasonal beer garden, and a full-service banquet and catering program.

Requirements

• Management level Serv Safe Certification
• Advanced Sustainability/Waste Diversion Knowledge
• Execute 4 course tasting
• Developed problem-solving skills and the ability to troubleshoot issues efficiently is essential to maintain high standards of food quality and service.
• Having the ability to lead others, provide constructive feedback, and help team members improve their skills.
• Advanced Communication skills including knowledge of excel, word & other necessary platforms
• Advanced Knife Skills
• Advanced Safety and Sanitation Knowledge
• Extensive knowledge of sanitation and regulations for workplace safety.
• Extensive knowledge of sanitation food handling techniques, preparation, and cooking procedures.
• Extensive knowledge of sanitation of Fish & Meat handling - cleaning / portioning
• Extensive knowledge of sanitation of basic sauce, stocks making (ie: Hollandaise, broths…)
• Extensive knowledge of Sustainability practices.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to oversee food quality and consistency on all prepped items.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.
• 2-3 years experience as a Chef de Partie or equal position

Nice To Haves

• High school or vocational school coursework in kitchen basics such as food safety, preferred.

Responsibilities

• Oversees preparation of all items throughout the operation.
• Knowledge of and ability to cook any station on the line when necessary.
• Oversees compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Expedite service, checking for quality and consistency.
• Execute line checks for quality control.
• Execute ordering and inventory.
• Provide creative input for menu development.
• Oversee the receiving process, checking items for quality.
• Write Schedules.
• Lead daily rallies with both front & back of the house.
• Responsible to oversee cleaning and organization of all facilities related to culinary.
• Performs other related duties as assigned.

Benefits

• Competitive Medical, Dental & Vision
• EAP program
• Retirement Planning
• Paid Personal Days
• Career Advancement opportunities
• SH University - Offers eligible team members a chance to grow and flourish from obtaining professional development and courses/certifications through our exclusive online learning educational platform.
• Team Member Recognition program - Earn rewards and pay it forward, while doing all the good you can!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED