Sous Chef

Horseshoe Bay Resort•Fort Worth, TX

19d

About The Position

The Sous Chef manages all aspects of the kitchen and kitchen personnel, ensuring menu items are prepared to quality standards and food is handled and stored properly. The role coordinates food purchasing, maintains menus, and works to meet approved food and labor costs. The Sous Chef assists the Executive Chef with menu development and execution, supports catering operations and guest satisfaction, and maintains hotel policies and standards. The position oversees kitchen staffing, task assignments, training, performance, supplies, inventory, equipment, food quality, and sanitation. It requires communication with hotel associates and guests, physical handling of food and equipment, and the ability to work amid time constraints and ongoing physical activity. The role reports to the Chef & Beverage. Other job-related duties may be assigned. The description states that employment is at will and does not create an employment contract.

Requirements

Ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to assist coworkers and work as a team player.
Ability to transport cases of received goods to workstations and pots and pans of food from storage or preparation areas to the serving line.
Ability to work with the products and food ingredients involved.
Ability to operate, clean, and maintain equipment required for the job.
Ability to plan and develop menus and recipes.
Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline staff as necessary.
Ability to ensure security of kitchen access, products, and hotel property.
Ability to work under stress and time constraints, engage in physical activity, and walk continuously.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 pounds on a continuous schedule.
Adaptability to changes in the work area and hotel procedures, willingness to learn new skills or improve existing ones, ability to solve routine problems, and willingness to ask for help when needed.
Adherence to hotel security and safety procedures.

Responsibilities

Maintain knowledge of and ensure associate compliance with departmental and hotel policies and procedures.
Train staff, recommend performance evaluations, resolve problems, maintain open communication, and recommend discipline or termination when appropriate.
Set daily priorities and assign production and preparation tasks.
Create daily menu specials and receive feedback from the Executive Chef.
Review banquet event orders and note changes.
Communicate clear directions to staff verbally and in writing.
Take physical inventory of specified food items and requisition daily supplies; coordinate with Purchasing and Storeroom personnel and ensure received products are of appropriate quality and stored correctly.
Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, and health, safety, and sanitation follow-up.
Ensure staff report to work as scheduled and document late or absent employees.
Ensure kitchen work areas have the tools, supplies, and equipment needed for business demand.
Keep recipe cards, production schedules, plating guides, and photographs current and posted.
Ensure staff prepare menu items according to recipes, yield guides, and department standards.
Monitor staff performance, ensure procedures meet department standards, and address deficiencies with the appropriate personnel.
Observe guest reactions and confer with service staff to support guest satisfaction.
Conduct frequent walkthroughs of kitchen areas and direct staff to correct deficiencies and maintain quality and detail.
Assist the Executive Chef with menu development and execution.
Work with the catering department to meet or exceed guest expectations.
Review sales and food costs with the Executive Chef to help meet budgeted costs.
Ensure excess items are used efficiently.
Oversee new-hire training in specified kitchen phases and maintain ongoing training for existing staff, including back-to-basics training.
Maintain hotel policies and standards.
Perform other job-related duties as assigned.
Comply with attendance rules and be available to work regularly.
Maintain professional, courteous interactions with guests and associates and meet hotel standards for work procedures, dress, grooming, punctuality, and attendance.
Follow hotel security policies and procedures, including key controls, safe lifting, chemical use, and reporting safety hazards and concerns.