Sous Chef

Doubletree Columbia•Columbia, SC

22d•Onsite

About The Position

The Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable food and beverage operations and high quality products and service levels. This role requires a cook that takes pride in food presentation and taste, understands the importance of maintaining consistent food preparations and presentation, enjoys preparing food and cooking to order, and understands the importance of maintaining the kitchen, food storage, and meeting Health Department guidelines. Raines Co. is a family-owned business established in 1988, grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate.

Requirements

Prior Sous Chef, Lead Cook experience
Culinary training and experience
Kitchen proficiency and Supervisory experience
Certifications as required by Federal, State, or Local agencies
ServSafe Certification
Proficient in Microsoft 365 or similar computer applications
Minimum High school diploma, GED or equivalent

Nice To Haves

Culinary Arts degree or diploma preferred

Responsibilities

Assists the Executive Chef in meeting and exceeding the company’s budget and in ensuring all kitchen staff are trained to the highest standards
Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications
Control food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction
Orders food as required to maintain appropriate stock according to sales levels
All sub standard food is returned appropriately to the supplier and credits issued
All deliveries are checked for accuracies to include quantities and pricing
Controls waste and records discards/spoilage
Use company-wide tools, systems and applications without exception
Staff food policy is followed with no unauthorized food leaving the kitchen
Stock rotation is followed
Must work well in stressful high pressure situations maintaining composure and objectivity under pressure
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests
Must be able to work with and understand financial information and data
Knowledgeable and aware of local competition and industry trends
Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product
Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio
Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc.
Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required.