Sous Chef - OEM - P/T

HEI Hotels and Resorts•Monticello, NY

About The Position

The Sous Chef plans and manages kitchen staff and the procurement, production, preparation, and presentation of hotel food. The role is responsible for maintaining a safe, sanitary work environment that complies with applicable standards and regulations while delivering profitable, competitive, high-quality products. The position oversees food production for the hotel’s restaurants and room service, kitchen staffing and development, and kitchen maintenance and sanitation. It monitors labor and food costs, supports seasonal and special menu development, and assumes the Executive Chef’s responsibilities when that person is absent.

Requirements

Two or more years of post-high-school education; culinary education is desirable.
Five or more years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing associates, complex problems, and food and beverage operations.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style for different audiences, including supervisors, coworkers, and the public.

Nice To Haves

Hotel experience preferred.
Culinary education is desirable.

Responsibilities

Manage daily production, preparation, and presentation of food for hotel restaurants and room service, ensuring consistent quality and compliance with HEI Franchise standards.
Manage kitchen human resources, including interviewing, hiring, scheduling, training, developing, coaching, counseling, reviewing performance and salary, recommending discipline or termination, and fostering open communication and a safe work environment.
Schedule and manage kitchen, equipment, and related-area maintenance and sanitation to meet or exceed applicable standards and regulations.
Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to help meet or exceed budgets while maintaining or improving quality.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
Assume the Executive Chef’s responsibilities in their absence.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.