Sous Chef

Trump Miami Resort Management LLC

13h

About The Position

Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Requirements

Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
Extensive knowledge of menu development, insight into marketing, cost and wage control on
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
Ability to read, write, speak English to comprehend and communicate job functions
Ability to safely operate complex food preparation machinery
Ability to work in confined spaces
Ability to supervise a large staff and accomplish goals on a timely basis
Ability to work in an environment with extreme temperature ranges (hot and cold)
Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef
Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time
Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
High school education required. Minimum of 3 years of culinary schooling.
Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes.
Must be able to obtain state health department certificate for food safety, sanitation.

Nice To Haves

CPR/First Aid certification preferred.
Additional language ability is strongly preferred.

Responsibilities

Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities.
Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement.
Maintain working rapport with all hotel staff for efficient operation and service to the guest.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
Confer with the F&B Director regarding any new selections and changes.
Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Assist Executive Chef in estimating annual food budget
Dine at local restaurants to observe the latest trends in food presentation/pricing
Monitor outlets during peak periods to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair or replacement to Property Operations
Perform other duties as requested, such as VIP parties and staff meetings