Sous Chef - Ambassador Hotel OKC

Coury Hospitality•Oklahoma City, OK

3d•Onsite

About The Position

Assist the Executive Chef and manage the kitchen in their absence. This role is responsible for the consistent preparation of high-quality, innovative, and creative cuisine. The Sous Chef will manage kitchen and culinary personnel, coordinate food purchases, develop menus, and maintain approved food and labor costs.

Requirements

Proficient in the English language.
Ability to read and understand instructions and safety rules.
Ability to write reports with proper format, punctuation, spelling, and grammar.
Ability to speak with poise, voice control, and confidence, using correct grammar.
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience.
At least 3 years of high-volume cooking experience.
In-depth skills and knowledge of all kitchen operations.
Proficient in general computer knowledge.
A true desire to exceed guest expectations in a fast-paced customer service environment.
Capable of producing a consistent product in a timely manner.
Strong leadership, organizational, interpersonal, and communication skills involved in culinary training.
Self-starter who brings solutions and new ideas.
Closed toe, non-canvas, and non-skid soled shoes.

Nice To Haves

Bilingual (Spanish) a plus.

Responsibilities

Manage the kitchen in the Executive Chef's absence and support senior leadership.
Act as a liaison between culinary departments and other hotel departments.
Supervise departmental performance, providing guidance on food preparation and cooking.
Ensure consistent product preparation and adherence to departmental appearance and quality standards.
Train cooks on preparation according to recipes and encourage continuous improvement of cuisine.
Manage hourly kitchen employees, including hiring, scheduling, payroll, training, coaching, and evaluation.
Train and update kitchen employees on applicable policies and procedures.
Monitor food production, ordering, cost, quality, and consistency daily to ensure financial performance and control.
Discuss daily food cost reports with key kitchen and F&B staff.
Prepare production lists for food cost controls and supervise requisitioning to prevent stockpiling and spoilage.
Troubleshoot unexpected or unusual situations in the kitchens.
Frequently review finished products for quality before they leave the kitchens.
Oversee food preparation, bear responsibility for the final food product, physical working conditions, and kitchen tools/equipment.
Ensure hygiene, safety, and sanitary conditions for the back-of-the-house.
Follow and enforce all applicable safety procedures for kitchen and food services areas.
Organize and facilitate departmental meetings, training, and goal setting.
Display exceptional leadership by providing a positive work environment, counseling employees, and demonstrating a dedicated and professional management approach.
Exhibit loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.
Maintain appropriate grooming standards and wear the provided uniform.