Sous Chef, Restaurant R’evolution

Sonesta International Hotels Corporation•New Orleans, LA

About The Position

The Sous Chef assists in managing a food and beverage outlet, shift, or section of food and beverage operations. The role supervises kitchen employees and entry-level culinary staff in preparing, cooking, garnishing, and presenting food. Responsibilities also include menu planning and development, recipe and menu-item costing, food and supply inventory, and cost and waste control. The position supports guest satisfaction, kitchen safety and sanitation, and coordination with other hotel departments, and may serve as Manager on Duty.

Requirements

Track record of delivering exceptional guest or client experiences.
Strong communication skills, including communication for training and safety and when interacting with guests and associates.
Professional appearance and demeanor.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of customers or employees.
Ability to solve practical problems in situations with limited standardization and interpret written, oral, diagram, or schedule-based instructions.
Valid ServSafe Manager/Food Handler Certificate.
Knowledge of food and beverage preparation techniques and health department rules and regulations.
Ability to meet the physical demands of the job, including standing, walking, and occasionally lifting or moving up to 100 pounds.

Nice To Haves

High school diploma or GED certification and/or experience in a hotel or related field.
Culinary certification.
Previous department managerial experience.
Previous cooking experience, preferably in fine dining.

Responsibilities

Supervise assigned staff, communicate goals, assign and schedule work, and enforce policies and procedures.
Recommend or initiate disciplinary and other staffing actions in accordance with company policies; assist with employee selection, training, development, and performance coaching.
Alert management to potentially serious issues.
Assist in developing menu concepts; develop, test, and cost new menu items.
Maintain accurate, updated recipes and costing for dishes prepared and sold in the assigned area.
Oversee food preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
Inspect kitchen lines, floors, and stations for cleanliness; follow proper food storage procedures and applicable sanitation and health regulations.
Notify the Maintenance Department of needed repairs.
Review upcoming menus and requisition food and supplies from storerooms.
Help determine minimum and maximum stock levels for food, materials, and equipment.
Assist with cooking and food preparation as needed.
Maintain procedures for securing and storing food, beverages, inventory, and equipment; replenish supplies, inventory, and uniforms efficiently; minimize waste and control costs.
Coordinate and communicate with other departments to promote teamwork and quality service.
Assist sales, catering, and banquet staff with banquets, parties, and other special events.
Interact with guests to support satisfaction, vendors to order supplies and equipment and obtain quality and value, and health or regulatory agencies on safety and inspections.
May serve as Manager on Duty.
Treat colleagues with respect and dignity and build solid working relationships.
Work in other hotel areas when needed and perform other assigned duties.
Deliver engaging guest service by recognizing guests, anticipating needs, resolving requests and complaints, and following the GUEST service model.