Sous Chef

Crescent Careers•Fort Worth, TX

18d

About The Position

The Sous Chef is responsible for managing kitchen operations 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 supports menu development and execution, staff training and supervision, food inventory and supply management, banquet preparation, sanitation, and guest satisfaction. The position reports to the Chef & Beverage.

Requirements

Ability to communicate in English.
Self-starting personality and even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests and work cooperatively as a team player, including helping coworkers with their duties.
Ability to transport cases of received goods and pots and pans of food between storage, preparation, and serving areas.
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 needed.
Ability to ensure the security of kitchen access, products, and hotel property.
Ability to work under stress and time constraints, perform 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 or improve skills, ability to solve routine problems, and willingness to ask for help when needed.

Responsibilities

Maintain knowledge of and ensure staff 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 obtain 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; ensure products are received, checked for quality, and stored correctly.
Coordinate supply needs with Purchasing and Storeroom personnel.
Meet with the Steward regarding equipment, banquet plating assistance, cleaning schedules and projects, health and safety, and sanitation follow-up.
Ensure staff report to work as scheduled and document lateness or absences.
Ensure kitchen work areas are stocked with the required tools, supplies, and equipment.
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 correct deficiencies.
Observe guest reactions and confer with service staff to support guest satisfaction.
Conduct frequent kitchen walk-throughs and direct staff to correct deficiencies while maintaining 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 assigned kitchen-operation 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 and comply with attendance requirements, including regular availability for work.
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 control, safe lifting, chemical use, and reporting safety hazards and concerns.