WATERMARK BR SOUS CHEF (EXEMPT)

Expotel Hospitality•Baton Rouge, LA

18h•$50,000 - $55,000•Onsite

About The Position

Watermark BR is looking for a full-time Sous Chef. The Sous Chef is responsible for ensuring that all meals coming from the kitchen for which he/she is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food costs. The Sous Chef is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef must control food and labor costs while maximizing guest satisfaction.

Requirements

At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage progress, payroll, revenue, employee Schedules, quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of Food and Beverage to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.