Sous Chef

Sonesta International Hotels Corporation•Royal Sonesta Downtown Chicago, IL

16d•Onsite

About The Position

The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation. The Sous Chef is an Overtime Eligible Manager (OEM) with approximately a 45-hour workweek.

Requirements

Must complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Responsibilities

Ordering & requisitioning banquet products in a timely manner and in appropriate quantities
Coordination, planning and supervision of the production and presentation of food served at all banquet events
Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Analyze banquet event orders to plan and coordinate the food and beverage portion of client functions
Perform all daily walk through inventory to determine daily production and prioritize product utilization
Help assign production duties to all staff
Conduct a line check for dinner service to ensure quality of product
Meet daily with line cooks to coordinate and ensure production standards
Properly use, handle, clean, breakdown, and maintain all kitchen equipment
Maintain food quality standards including consistency and presentation
Coordinate proper food storage according to standard operating procedure
Direct employees in proper service techniques
Assist with expediting dinner service
Perform end of night walk through
Document appropriate information in kitchen management log books daily
Review information in kitchen management log books daily
Control cleanliness and sanitation of all employees for entire kitchen
Manage and oversee all stations and walk-ins in restaurant
Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines
Deliver Passionate & Engaging Service to our Guests by being passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
Consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile, Use eye and ear contact and guest’s name, Establish/anticipate needs, Solve and own all requests/complaints, Thank everyone
Build solid relationship with your Colleagues by treating colleagues with respect and dignity
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.