Sous Chef

Crescent Careers • Tulsa, OK

12d • Onsite

About The Position

The Sous Chef is responsible for maintaining complete knowledge of and ensuring associate compliance with all departmental/hotel policies and procedures. This role involves training, performance evaluations, problem resolution, open communication, and recommending disciplinary actions or termination when appropriate. The Sous Chef establishes daily priorities, assigns production and preparation tasks, creates daily menu specials, and reviews banquet event orders. They communicate clearly both verbally and in writing, take physical inventory, requisition supplies, and ensure quality of received products. Collaboration with the Steward for equipment needs, assistance, and sanitation follow-up is crucial. The Sous Chef ensures staff report to work as scheduled, maintains stocked work areas, and ensures recipe cards and production guides are current. They oversee staff in preparing menu items according to standards, monitor performance, and address deficiencies. Observing guest reactions and conferring with service staff to ensure guest satisfaction is a key responsibility. The Sous Chef conducts kitchen walk-throughs, assists the Executive Chef in menu development, and works with the catering department to exceed guest expectations. They review sales and food costs with the Executive Chef to meet budget, ensure efficient utilization of excess items, and oversee the training of new hires and existing staff. Any other job-related duties as assigned are also part of the role, along with complying with attendance rules and being available to work on a regular basis.

Requirements

• Ability to communicate in English.
• Self-starting personality with an even disposition.
• Always maintain a professional appearance and manner.
• Can communicate well with guests.
• Willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work with all products and food ingredients involved.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
• Ability to ensure security of kitchen access, products and hotel property.
• Ability to operate with stress, time constraints, physical activity and continuous walking.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

Responsibilities

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Create daily menu specials and receive feedback from Executive Chef.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel.
• Ensure quality of products received.
• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Assist the Executive Chef in menu development and execution.
• Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
• Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.
• Perform any other job-related duties as assigned.
• Comply with attendance rules and be available to work on a regular basis.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed