Sous Chef

Wischermann Partners•Owatonna, MN

13d•$50,000 - $60,000•Onsite

About The Position

The Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the kitchen. They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and product quality.

Requirements

Good reading, writing, and oral proficiency in the English language.
Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
Food service certification required.
Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
Ability to work effectively with co-workers as part of a team and with minimal supervision.
Flexibility to work a varied schedule, which may include weekends and holidays.
Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
Ability to stand and walk for entire shift.
Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Responsibilities

Establish the day’s priorities and assign production and prep tasks to staff to execute.
Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
Maximize food quality and presentation while simultaneously maximizing the hotel’s standards and profits.
With the Executive Chef, create and implement new menus for the assigned outlets.
Follow budgetary guidance for food cost and culinary labor metrics.
Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment.
Ensure that the necessary stocks are on hand at the right quality and quantity.
Ensure that all Health and Safety regulations, are being strictly adhered to.
Ensure that each cook receives the correct orders for the appropriate tables.
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
Train culinary team on food quality and presentation in accordance to hotel standards.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
Assist in hiring and associate development, providing coaching and mentorship to the associates on an ongoing basis.
Prepare all dishes following recipes and yield guides.
Produce all food according to hotel standards for all applicable outlets and to the highest quality.
Work with excess items that can be used in daily specials or elsewhere.
Transport empty, dirty pots and pans to the pot wash station.
Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintain complete knowledge of equipment and use only as intended.
Maintain complete knowledge of all menu items available in the assigned outlet.
Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
Use all chemicals in accordance with OSHA regulations and hotel requirements.
Maintain a professional and personable appearance at all times, according to hotel standards.
Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
Primary duty will be performing work that is directly related to the hotel’s business operations and customers. This includes exercising discretion and independent judgment with respect to matters of significance.
All other duties as requested.