Sous Chef

The Observatory Sun Valley, A Viceroy Resort•Ketchum, ID

22d•Onsite

About The Position

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared for quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for supporting the Executive leadership in controlling labor and any practice related to food cost, such as inventory, wastage control, and ordering.

Requirements

At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
May be required to work long hours.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Always maintain a warm and friendly demeanor.
Must be able to effectively communicate both verbally and in writing with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Attend all hotel-required meetings and training.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Viceroy Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which may include wearing nametags.
Comply with Viceroy Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food products and presentation.
Ensure preparation of required reports, including (but not limited to) payroll, employee Schedules, and action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen, bakery support as needed, cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Report to Executive leaders about staff performance, contributing to creating reviews in accordance with Viceroy Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of F&B to implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Prepare daily food production sheets.
Cut meat, poultry, seafood according to daily business