Sous Chef

Highgate Hotels•Carolina, PR

19d•Onsite

About The Position

The Sous Chef oversees daily kitchen operations and food production, ensuring meals meet standards for quality, consistency, presentation, taste, and food cost. The role trains staff, supports food specifications, portion control, recipes, and sanitation practices, and controls food and labor costs while maximizing guest satisfaction. The Sous Chef works at the Residence Inn by Marriott San Juan Isla Verde in Carolina, Puerto Rico.

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 and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Ability to maintain a warm, friendly, courteous, attentive, and service-oriented demeanor.

Responsibilities

Keep other Food & Beverage managers informed about relevant issues and notify the immediate supervisor of matters requiring attention.
Coordinate and monitor loss-prevention activities in kitchen areas.
Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans, food-cost reports, and daily food production sheets.
Monitor food quality and presentation, including portion size, visual appeal, taste, and temperature.
Oversee daily kitchen and food-production operations, including hot-food, bakery, and pantry production.
Communicate daily forecasts and customer counts to cooks so food is prepared and served on time.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures and requisition procedures in all outlets.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Implement and monitor corporate outlet promotions, buffet standards, and three-meal concept standards.
Enforce local health department sanitation laws and check stations at the end of each shift for proper food storage and sanitation.
Work with the Director of Food & Beverage to create and implement menus.
Check food purchases for correct ordering, quality, and price structure.
Oversee food preparation, outlet sanitation, receipt of daily inventories, and related kitchen reporting.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and training, participate in manager-on-duty coverage as required, and maintain regular attendance.
Maintain personal appearance and grooming standards, comply with hotel standards and regulations, and support safe and efficient hotel operations.
Identify problem areas, help implement solutions, handle problems effectively, maintain confidentiality, and perform other duties 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