Sous Chef - Fine Dining
About The Position
ESSENTIAL DUTIES AND RESPONSIBILITIES Primary duties and responsibilities include, but are not limited to, the following: Supervise production of all butchering, sauce, vegetable and garnish production. Ensure good turnover of products by practicing and maintaining proper rotation. Monitor team member performance, product quality and production flow. Foster improvements where needed. Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes. Analyze feedback from guests, make judgments and take action to implement suggestions for improvement. Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. Any other duties as assigned within the scope of this position.
Requirements
- Organized, prioritize work, and meet deadlines.
- Comprehend and follow supervisor's instructions.
- Maintain a neat, clean and well-groomed appearance.
- Able to work with interruptions.
- Strong knowledge of food service industry, cuisines and beverages.
- Ability of simple reading, writing, math, and task completion skills is required.
- Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
- Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
- Must be a minimum of 21 years of age.
- Minimum 2 years' culinary experience in a high volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
Responsibilities
- Supervise production of all butchering, sauce, vegetable and garnish production.
- Ensure good turnover of products by practicing and maintaining proper rotation.
- Monitor team member performance, product quality and production flow. Foster improvements where needed.
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
- Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
- Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.
- Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
- Any other duties as assigned within the scope of this position.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
