Sous Chef

LBA Hospitality•St. Augustine, FL

13d•Onsite

About The Position

A hospitality leader within our hotel and F&B operations, The Sous Chef/Banquet Events Chef is responsible for the food production success and oversight of our high-profile Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Café, banquet event operations in a manner consistent with the mission, operating philosophy, and standards created for the F&B operations. The F&B Sous Chef/Banquet Events Chef is responsible for all aspects of managing the Kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with our operational standards. Coordinates the purchase of all food and develops menus items, maintaining approved food costs and labor costs. Maintains organization, cleanliness and sanitation of work areas and equipment. The F&B Sous Chef/Banquet Events Chef exhibits excellent organization, time management, cleanliness and punctuality in regard to all food and beverage service procedures, client requests, service timelines, food safety and HACCP guidelines. Ability to receive direction and act upon it. The F&B Sous Chef/Banquet Events Chef possesses proficient technical service abilities and an understanding of restaurant & kitchen operations. Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead Line, culinary and service teams in regards to standards and reputation of our F&B operations.

Requirements

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times.
Per company policy, potential associates must pass appropriate security clearances.
Must possess prior restaurant kitchen/culinary technical ability
High School diploma or equivalent.
ServSafe Certification required.
Knowledge of control of food costs, loss and usage guidelines
Knowledge of Pars for shift usage, freezer pull, and line set up.
Knowledge of Proper food temperatures: hot above 140 F and cold 41 F.
Knowledge of Inventory, ordering and receiving and storing products.
Knowledge of All kitchen disciplines including cooking techniques, and product knowledge.
Ability to follow recipes for preparations, cooking serving, and storing.
Ability to maintain organization of supplies, storage rooms, refrigerators and freezers.
Knife skills and other food preparation skills.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, and follow up.
Ability to be a clear thinker, remaining calm and resolving problems using good judgment.
Ability to follow directions thoroughly.
Ability to understand guest's service needs.
Ability to work cohesively with co-workers as part of a team.
Ability to work with minimal supervision
Ability to maintain confidentiality of guest information and resort information.
Ability to ascertain departmental training needs and provide such training.
Ability to direct performance of staff and follow-up with corrections when needed.

Nice To Haves

Culinary degree preferred
Florida HACCP certification preferred.
Working knowledge of Alto-Shaam oven systems preferred

Responsibilities

Ensure a memorable experience for guests by promptly resolving any complaints and maintaining positive guest relations at all times.
Maintain knowledge of maintenance and use of all kitchen equipment.
Monitor time cards of F&B associates to ensure proper usage or time clock for all shifts and breaks.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted, and that all staff prepare items in accordance with yield guides.
Maintain high quality food options by reviewing daily specials, developing new menu items/recipes.
Review daily activities: House count; Forecasted covers for each outlet; Catering activity; Purchases; Meetings; Appointments; VIPs/special guests.
Management of kitchen staff, including: interviewing hiring, onboarding, providing feedback/discipline as needed, and conducting performance evaluations.
Quality assurance – conducting frequent walkthroughs to ensure cleanliness, proper usage of equipment, all procedures are being followed.
Maintain controls to attain forecasted costs by minimizing waste, utilizing excess items efficiently, and conducting physical inventories.
Review sales and food costs on a daily basis; resolve any discrepancies.
Prepare weekly work schedules in accordance with forecasted labor costs; adjust to meet business demands and communicate changes to staff.
Meet with staff before each shift to establish priorities and assign production/prep tasks.
Catering preparation – Develop special menu items for catering department, meet with clients as requested, and review Banquet Event Order sheets, noting any changes.
Requisition supplies and ensure they are stored in accordance with health department standards.
Make arrangements for shortages before they run out.
Ensure each kitchen work area has appropriate level of tools/supplies/equipment to meet business demands.
Submit work orders for repairs on kitchen equipment as needed.
Ensure that opening and closing duties are completed as assigned.
Assist on the line as needed.
Other duties as assigned.