Sous Chef

Residence Inn Isla Verde • Carolina, PR

21d • Onsite

About The Position

The Sous Chef oversees kitchen operations and food production, ensuring meals meet standards for quality, consistency, presentation, taste, and food cost. The role trains staff, upholds corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef also controls food and labor costs while maximizing guest satisfaction.

The position involves overseeing daily kitchen activity across hot-food, bakery, and pantry areas; coordinating preparation with forecasts and guest counts; monitoring food quality and presentation; managing inventories and food purchasing; and preparing production sheets and required reports. The Sous Chef works with the Director of F&B to develop and implement menus and supports compliance with hotel procedures, promotions, and local health requirements.

The job is at Residence Inn Isla Verde in Carolina, Puerto Rico. Long hours are sometimes required, and the position involves medium physical work, including occasionally exerting up to 50 pounds of force and frequently or constantly exerting up to 20 pounds to move objects.

Requirements

• At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of F&B 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 understand and evaluate complex information and data from various sources.
• Ability to maintain confidentiality of information.
• Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Ability to perform medium work: exert up to 50 pounds of force occasionally and/or up to 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Long hours may sometimes be required.

Responsibilities

• Keep other F&B managers informed of issues and keep the immediate supervisor informed of matters requiring attention.
• Coordinate and monitor Loss Prevention activities in kitchen areas.
• Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor food-product quality and presentation.
• Oversee daily kitchen and food-production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
• Communicate daily forecasts and customer counts to cooks so they can prepare and serve food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion sizes, visual appeal, taste, and serving temperature.
• Check stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business needs.
• Train staff and help establish and enforce food specifications, portion control, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Attend required hotel meetings and trainings and participate in M.O.D. coverage as required.
• Maintain regular attendance and standards of personal appearance and grooming, and comply with hotel standards and regulations.
• Maximize productivity, identify problem areas, and assist in implementing solutions; anticipate, prevent, identify, and resolve problems.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty, personal, medical, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed