Sous Chef

Royal Sonesta (Kinseth Hospitality)•Minneapolis, KS

11d

About The Position

The Sous Chef supervises and coordinates the activities of cooks and other workers who prepare and cook food. The role is associated with a 200-seat restaurant and catering for 30,000 square feet of event space. The Sous Chef supports the Kitchen Manager with food and supply purchasing, menu development, and control of labor and food costs, and assumes responsibility for the kitchen when the Kitchen Manager is absent. The position includes training and developing staff, monitoring food quality and presentation, and ensuring cooking methods, garnishing, and portion sizes meet prescribed requirements and guest and franchise standards. The role may require franchise production or sanitation certification depending on the business unit. The Sous Chef is expected to follow KHC policies and property-specific standards and maintain a professional image. The position indirectly supervises 1–20 back-of-house employees in the Kitchen Manager’s absence and assists with interviewing, hiring, training, work assignments, performance appraisal, recognition and discipline, complaint handling, and problem resolution. The work involves standing, walking, handling and reaching, communicating, tasting or smelling, bending and twisting, pushing, pulling, and lifting. Occasional lifting or moving of up to 50 pounds is required.

Requirements

High school diploma or GED, or one to three months of related experience and/or training, or an equivalent combination of education and experience.
Ability to perform each essential duty satisfactorily.
Ability to meet the physical demands of the role, including regularly standing, walking, handling objects, reaching, communicating, and tasting or smelling; frequently bending, stooping, kneeling, crouching, twisting, pushing, pulling, or lifting over 10 pounds; and occasionally lifting or moving up to 50 pounds.
Must follow safety precautions to avoid injuries.

Responsibilities

Observe workers preparing, portioning, and garnishing food to ensure cooking methods, garnishing, and portion sizes meet requirements.
Train and develop workers in job duties, safety, guest satisfaction, and KHC/franchise policies and procedures.
Assist the Kitchen Manager with inventorying and purchasing food, restaurant, and kitchen supplies according to purchasing guidelines.
Assist the Kitchen Manager with menu development and control of labor and food costs.
Instruct cooking personnel in cooking methods.
Cook and carve meats and prepare dishes such as sauces during rush periods, banquets, and other social functions.
Monitor food quality and presentation to ensure guest satisfaction and compliance with franchise standards.
Assume responsibility for the kitchen in the Kitchen Manager’s absence.
Follow KHC policies and procedures and property-specific guidelines and standards, including dress code, safety, and performance standards.
Maintain a professional image and report to work as scheduled.
In the Kitchen Manager’s absence, indirectly supervise back-of-house employees and assist with interviewing, hiring, training, work planning and direction, performance appraisal, rewards and discipline, complaint handling, and problem resolution.