Sous Chef CtC

SOUTHERN STAR COURTS MANAGEMENT CORPORATION•Lubbock, TX

1d•Onsite

About The Position

Responsible for the overall efficiency and effectiveness of Restaurant operations, Pool bar, room service, courtyard services, and minibar. The execution of all Cotton Court policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef on all matters relating to the F&B operation. Ensure a high standard of cleanliness and hygienic practice throughout the outlets. To inspire and mentor employees from the food and beverage division areas. This includes coaching and counseling on all food and beverage areas. Sous Chef will comply with all hotel policies and ensure that all your employees follow and keep the discipline and hotel standards.

Requirements

Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team and commits to a course of action with available information.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
Establishes effective, two-way communication with all subordinates.
Effectively coaches and develops all members of the culinary team.
Finds opportunities to develop all members of the culinary team.
Effectively conveys operating standards to all members of the culinary team.
Assists Executive Chef in holding all members of the culinary team accountable for performing to standards.
Always applies the principles of trust, honesty, respect, integrity, and commitment.
Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.

Nice To Haves

Crouching (bend at knees) into refrigeration units and dry storage area.
Stooping (bend at waist) over grills, fryers, cold stations, and while plating food.
Twisting/Turning (knees, waist, neck) while cooking and plating.
Climbing step latter while cleaning or retrieving items from higher shelves.
Be able to work in a hot environment reaching 100 degrees Fahrenheit.
Reaching (overhead/extension) Reaching to higher shelves to remove or place items.
Handling of knives, tools, raw meats, poultry, and fish.
Handling of hot and cold food and objects
Pushing/Pulling of speed racks and carts up to 300 pounds.
Lifting/Carrying items up to 50 pounds.
Tasting food for quality and freshness.
Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.
Exposure to sharp objects and handling of sharp objects
Exposure to hot and cold environments and handling of hot and cold objects

Responsibilities

Training of exceptional staff
Follow Executive Chef guidelines on cooking technique and plating
Managing and controlling of inventory
Managing employee training, coaching, code of conduct, professionalism, and morale.
Marketing and promotions of F and B outlets
Implement Hotel rules and regulations and follow all Standards of Procedures
Maintain atmosphere, theme, and appearance of F and B outlets
Inspect facilities for safety and quality control
Maintain vendor relationships
Maintain all employee certifications to be current and up to date
Maintain kitchen conditions at a high clean standards
Follows Health and Safety laws and standards and maintain a high grade of inspection
Ensure safety of F and B outlets
Ensure all employees are properly uniformed and ready to work
Handle employee and guest issues with professionalism and immediacy
Proper utilization of excess food product for lowest possible attainable food cost
Ensure Food Prep as required in a timely manner
Follow Executive Chef orders as directed
Ensures the quality and preparation of dishes meets Executive Chef standards at all times
Relentlessly train and motivate culinary staff
Maintain budgeted food costs
Assist in the training and motivation of front of house staff
Assists in ensuring kitchen labor expenses are maintained according to budget and forecast.
Participate in off property culinary events to promote awareness of hotel outlets
Visit tables and maintain an active presence on the dining room floor as appropriate.
Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
Ensure ticket times are managed to the benefit of the guest experience.
Thoroughly review all BEO’s, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
Be on call 24/7 for any emergency situations that may arise
Be available to do Manager on Duty weekends as required
Attend required meetings.
Conduct a professional manner in all areas of correspondence
Keep work areas clean, sanitized, and organized.
Be extremely courteous to all customers and fellow employees.
Report unsafe conditions to your supervisor immediately.
Maintain hotel equipment in proper working conditions.
Any other duties assigned by your immediate supervisor.