Sous Chef

KemperSports

33d

About The Position

Coordinate, plan and supervise the production, preparation and presentation of
food for the hotel in a safe, sanitary work environment which conforms to all
standards and regulations and achieves profitable, competitive, quality
products. Responsible for supervising the production of food.  Recommends and
implements procedural/production changes.  Monitors food and labor costs.
Position reports to the Executive Chef.

Essential Functions:

Supervise the production, preparation and presentation of all foods for the
hotel as assigned by the Executive Chef to ensure that a quality, consistent
product is produced which conforms to all IHR/Franchise standards.
Monitor and control the maintenance/sanitation of the kitchen and equipment
to ensure a healthy, safe work environment which meets/exceeds federal,
state, corporate and franchise standards and regulations.
Monitor and control all labor and food costs through scheduling, training and
supervising the production of the food to ensure budgets are met/exceeded
while quality is maintained/improved.
Perform any other duties required or requested by Supervisor.

Non-Essential Functions:

Assist in the creation and planning of menus and daily specials; implement
the necessary production changes to attract new business and ensure current
guest satisfaction.
Perform special projects and other responsibilities as assigned.

Requirements

• Experience required by position is from three to four years of employment in a related position with this company or other organization(s).
• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and complex problems and food and beverage management.
• Requires oral and written communication skills.

Responsibilities

• Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all IHR/Franchise standards.
• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Perform any other duties required or requested by Supervisor.
• Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.
• Perform special projects and other responsibilities as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed