Sous Chef - Hunt Room Historic Cavalier

Professional Hospitality Resources, Inc. and Ocean Beach Club LLC•Virginia Beach, VA

10d

About The Position

The Sous Chef is responsible for consistent, profitable, high-quality kitchen production and daily operations, including cleanliness and sanitation. This role leads the Kitchen Staff when the Executive Chef of Restaurants is absent and oversees meal service, culinary production, staffing, purchasing, inventories, and safety practices. The position also oversees the Stewarding team and coordinates kitchen and banquet support.

Requirements

Understand restaurant, room service, bar/lounge, and banquet department procedures.
Know basic sanitation requirements and food-handling safety standards.
Have effective decision-making skills.
Have strong customer and Associate relations skills.
Know overall hotel operations as they relate to the kitchen.
Be able to effectively manage labor productivity.
Have good presentation and platform skills.
Have good verbal, listening, and writing communication skills.
Have strong organizational skills.
Have effective conflict-management skills.
Have effective change-management skills.
Have good training and facilitation skills.
Know purchasing, inventory controls, supplies, and equipment.
Know applicable governmental regulations and safety standards, including OSHA, EPA, ADA, CFC, and NFPA.
Have experience with financial management, including understanding P&L statements, managing operating budgets, forecasting, and scheduling.

Nice To Haves

Culinary degree preferred.

Responsibilities

Oversee meal service during peak dining times.
Perform Culinary and related kitchen Associate duties to train new Associates and provide assistance during high-demand periods.
Supervise daily shift operations and oversee culinary production and preparation.
Open and close kitchen shifts and ensure assigned duties are completed.
Maintain food-handling and sanitation standards.
Coordinate service and event and meal timing with Restaurant and Banquet departments.
Assist with developing menus and promotions.
Operate department equipment as necessary and report malfunctions.
Purchase appropriate supplies and manage food and supply inventories according to budget.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Understand and implement safety standards.
Develop cleaning schedules for Associates and ensure schedules are followed and work areas remain clean and sanitary.
Ensure Associates have appropriate supplies, equipment, and uniforms.
Assist with monthly food inventories.
Communicate areas needing attention to staff and follow up on completion.
Train Associates in safety procedures and supervise their ability to carry out departmental and hotel emergency procedures.
Participate as needed in investigations of Associate accidents.
Understand and comply with loss-prevention policies and procedures.
Oversee all aspects of the Stewarding team, including collaborating with assigned Recruiters on hiring guidelines and standards.
Ensure clean and safe kitchens in all property outlets.
Coordinate with the Banquet team to prepare, deliver, clean, store, and inventory banquet china, glass, and silver.
Maintain back-dock cleanliness and organization.
Ensure an adequate supply of cleaning chemicals and requisition them as needed.
Ensure compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals and other listed materials, using Material Safety Data Sheets (MSDS).