Sous Chef - E

HRI Hospitality•Tampa, FL

1d•Onsite

About The Position

The Sous Chef, under the guidance of the Director of F&B, is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

Requirements

Under the guidance of the Director of F&B

Nice To Haves

Experience in a hybrid operational model

Responsibilities

Assists F&B Director in planning menus for all food outlets in the Hotel
Trains, supervises, and evaluates the work of the cooks.
Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Attends Food & Beverage staff and management meetings as needed
Consults with catering department about food production aspects of any special events that are planned.
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to assure that quality standards are attained
Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
Motivates and develops staff including cross training and promotion of personnel
Visits dining area to greet members
Maintains professional standards and codes of conduct as set forth Associate Handbook.