The Revere Room - Sous Chef

Rosewood Hotel Group • Montecito, CA

272d • $70,000 - $75,000 • Onsite

About The Position

Rosewood Miramar Beach, a Rosewood Hotel and The Revere Room, is looking for an exceptional Sous Chef. Celebrating the best of the American Riviera, The Revere Room highlights local-first ingredients from nearby farms and purveyors. A truly sustainable concept ensures the freshest of flavors, made even better by the unparalleled views of Miramar Beach. The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Requirements

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid ServSafe Food Protection Manager certification.
• Minimum two years' experience as a Sous Chef.
• Hotel operational exposure (i.e. Culinary) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Review the daily activities; check the following: Housecount, Forecasted covers for each outlet, Catering activity, Purchases, Meetings, V.I.P.'s/special guests.
• Establish the day's priorities and assign production and prep task to associates to execute.
• Review daily specials and offer feedback to Executive Chef and Chef de Cuisine.
• Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Executive Chef and Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Place the Daily Produces, Meat & Seafood orders.
• Requisition the day's supplies and ensure that they are received and stored correctly.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that associates report to work as scheduled; document any late or absent associates.
• Coordinate breaks for associates.
• Inspect grooming and uniform of associates; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of associates and ensure all procedures are completed to the department standards.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Associates are informed of 86'd items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service associates to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before associates sign out.
• Foster and promote a cooperative working climate, maximizing productivity and associate morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing associates.
• Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

Benefits

• Salary range of $70,000 to $75,000.
• Eligibility for bonuses.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Associate degree