Sous Chef - OEM - P/T

HEI Hotels & Resorts•Monticello, NY

About The Position

The Sous Chef plans and manages kitchen staff in the procurement, production, preparation, and presentation of food for the hotel. The role is responsible for maintaining a safe, sanitary work environment that conforms to applicable standards and regulations while delivering profitable, competitive, high-quality products. The position oversees daily food production and presentation for the hotel's restaurants and room service, kitchen staffing and development, kitchen maintenance and sanitation, and labor and food cost controls. The Sous Chef also supports seasonal and special menu development and assumes the Executive Chef's responsibilities when that person is absent.

Requirements

Five or more years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing associates, complex problems, and food and beverage operations.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Two or more years of post-high-school education; culinary education is desirable.
Hotel experience preferred.

Responsibilities

Manage daily production, preparation, and presentation of food for the hotel's restaurants and room service, ensuring consistent quality and compliance with HEI Franchise standards.
Manage kitchen production and preparation staff, including interviewing, hiring, scheduling, training, developing, coaching, counseling, reviewing performance and salary, recommending discipline or termination, and maintaining open communication.
Schedule and manage maintenance and sanitation of the kitchen, equipment, and related areas to meet or exceed applicable standards and regulations.
Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
Assume the Executive Chef's responsibilities in their absence.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.