Sous Chef Jobs

About The Position

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 of information.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Ability to work long hours when required.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.

Responsibilities

• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss prevention in kitchen areas.
• Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor food quality and presentation.
• Oversee daily kitchen and food-production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
• Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
• Respond to guest complaints promptly.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Compute daily food cost.
• Work with the Director of Food and Beverage to create and implement menus.
• Assess food portion size, visual appeal, taste, and temperature.
• Check stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business needs.
• Attend required hotel meetings and training and participate in manager-on-duty coverage as required.
• Maintain regular attendance and high standards of personal appearance and grooming, including wearing a nametag.
• Follow hotel standards and regulations to support safe and efficient operations.
• Promote productivity, identify problem areas, and help implement solutions.
• Handle problems by anticipating, preventing, identifying, and resolving them as needed.
• Perform other duties as 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