Sous Chef

Highgate Hotels•Paradise Valley, AZ

2d•Onsite

About The Position

The Sous Chef oversees daily kitchen operations and food production to ensure meals meet standards for quality, consistency, presentation, taste, and food cost. The role trains staff, enforces food specifications, portion control, recipes, sanitation, and corporate quality standards, and balances food and labor costs with guest satisfaction. The Sous Chef works with the Director of F&B to create and implement menus and coordinates with other food-and-beverage managers and hotel leadership.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food-and-beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask, prioritize departmental functions, and meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Ability to handle long hours when required.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.
Maintain a warm, attentive, friendly, courteous, and service-oriented demeanor.

Responsibilities

Oversee daily kitchen and food-production operations, including hot-food production in the main kitchen and bakery and cold-food production in the pantry.
Monitor the quality, presentation, portion size, taste, and temperature of food served.
Train staff, conduct performance reviews, and keep cooks informed of forecasts and customer counts.
Work with other F&B managers and keep the immediate supervisor informed of issues requiring attention.
Coordinate and monitor kitchen loss-prevention activities.
Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans, production sheets, log-on reports, and food-cost reports.
Ensure compliance with standard operating procedures, requisition procedures, sanitation requirements, and local health department laws.
Implement and monitor corporate outlet promotions, buffet standards, and three-meal concept standards.
Respond promptly to guest complaints.
Calculate daily food costs and help control food and labor costs.
Work with the Director of F&B to create and implement menus.
Check food purchases for appropriate ordering, quality, and price structure.
Oversee food preparation, outlet sanitation, receipt of daily inventories, and other daily kitchen activities.
Check stations at the end of each shift for proper food storage and sanitation.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and trainings and participate in Manager on Duty coverage as required.
Maintain regular attendance, personal appearance, and grooming, and comply with hotel standards and regulations.
Identify problem areas and assist in implementing solutions; anticipate, prevent, identify, and resolve problems.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave
Personal leave, medical leave, and military leave in accordance with applicable law