Sous Chef Jobs

About The Position

Requirements

• At least 4 years of related progressive experience, or culinary-school graduation 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 maintain confidentiality.
• Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to work long hours when required.
• Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Attend required hotel meetings and training and participate in Manager on Duty coverage as required.

Nice To Haves

• Training at a culinary arts school or an apprenticeship with professional chefs.
• Five or more years of relevant professional cooking experience, including supervisory or management experience, or a combination of education and experience providing comparable knowledge and skills.
• Broad and in-depth professional knowledge of food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and kitchen management.
• Strong organizational and administrative skills.
• Experience in budget management.
• Excellent leadership and coaching skills.
• Ability to deal effectively with company personnel and outside vendors.

Responsibilities

• Work with other Food and Beverage managers and keep them informed of issues as they arise.
• Provide superior service to internal and external customers and follow resort etiquette guidelines.
• Plan and coordinate daily operations of assigned restaurant kitchen facilities.
• Supervise approximately 20 cooks and other kitchen staff, plan and conduct training and staff meetings, and plan staffing needs and work schedules.
• Monitor kitchen operations regularly.
• Plan menus for regular service and special events.
• Research, develop, modify, and test recipes.
• Work with outside vendors of food, supplies, and equipment.
• Supervise ordering and inventory control for food, supplies, and equipment.
• Supervise food preparation and production, maintaining quality and implementing quality and production controls.
• Prepare administrative and operating reports and records, including inventory and production cost reports and timesheets.
• Confer with the Resort Executive Chef, Food & Beverage Director, and Restaurant General Manager to plan, coordinate, and evaluate staffing, service, and departmental needs.
• Proactively resolve budget and personnel issues.
• Model professional standards for kitchen staff.
• Attend required meetings and training, participate in Manager on Duty coverage as required, and perform other assigned or management-requested duties.
• Maintain regular attendance, personal appearance and grooming standards, confidentiality, and compliance with hotel standards and regulations.
• Support productivity, identify problem areas, and help implement solutions; anticipate, prevent, identify, and resolve problems.

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, personal, medical, and military leave in accordance with applicable law