Sous Chef

SUMMARY

To provide culinary, administrative, and leadership assistance to the culinary team.  The Sous Chef ensures effective, efficient operation of the kitchen operations and assumes the leadership role in the absence of the Food and Beverage Operations Manager.

This position will supervise and will assist the CheF&B and F&B Operations Managers to lead hotel operations including Culinary, Food & Beverage and Pool and Beach areas in a manner that meets or exceeds company standards for guest service and satisfaction, team member morale, business needs/demands, product quality, and quality assurance. The supervisor must also ensure the quality of service in all guest and team interactions in order to provide the highest level of guest satisfaction and guest retention. This leader will further ensure that the highest level of service that is consistently delivered in order to provide the best possible guest experience for all hotel guests. This position will emulate a positive, upbeat, and heartfelt demeanor in order to deliver memorable and rewarding experiences. This position ensures the confidentiality, security and accuracy of guest’s and team member’s records, and promotes positive guest and team member relations. Strong written and verbal communication skills are required and outstanding guest service to fellow team members, guests, vendors, etc. is expected. Regular attendance is required, and on occasion, later hours or weekend time may be required with project deadlines and a neat well-groomed professional appearance is essential at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist the Food and Beverage Operations Manager in the design and implementation of menus appropriate to the outlets and banquet culinary operations
• Supervise a team of cooks of diverse backgrounds and training to produce consistently superior cuisine
• Plan and organize production, purchasing and scheduling
• Establish professional demeanor and standards of the management team for the outlet
• Delegate responsibility effectively to use the strengths of the entire culinary team
• Assist the Food and Beverage Operations Manager in the performance of administrative tasks
• Maintain proper maintenance of all walk-in coolers and storage areas
• Monitor daily food production with hands-on control
• Demonstrate a thorough mastery of all cooking techniques:  sauté, braise, poach, grill, fry, steam, etc.
• Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces
• Demonstrate knowledge of all meat and fish butchery and portioning
• Create innovative dishes and plate presentations
• Work quickly and efficiently to meet deadlines and demands of business
• Check staffing, uniforms, daily production sheets, etc
• Check production for all meal periods to ensure consistency
• Train staff on all menu items
• Demonstrate responsibility for food and labor costs in outlet
• Attend regular staff meetings and represent the Food and Beverage Manager in his absence
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• Business Acumen – Understands business implications of decisions; Demonstrates knowledge of market and competition
• Diversity – Shows respect and sensitivity for cultural differences; Promotes a harassment free environment
• Organizational Support – Follows policies and procedures including but not limited to dress code policies
• Adaptability – Adapts to changes in work environment; Manages competing demands; Able to deal with frequent change, delays, or unexpected events
• Attendance/Punctuality – Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time
• Dependability – Commits to long hours of work when necessary to reach goals
• Initiative – Asks for and offers help when needed
• Innovation – Generates suggestions for improving work; Develops innovative approaches and ideas
• Planning/Organizing – Prioritizes and plans work activities
• Professionalism – Treats others with respect and consideration regardless of their status or position
• Quality – Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality
• Quantity – Strives to increase productivity

EDUCATION / EXPERIENCE

The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Three years progressively responsible culinary experience in the relevant cuisine.
• Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experience

REQUIREMENTS

• Physical demands
  • While performing the duties of this job, the employee is frequently required to stand, walk, talk and hear
  • The employee is frequently required to use hands to finger, handle, or feel materials, objects, tools, or controls; reach with hands and arms
  • Employee must be able to occasionally lift up to 25lbs

• Communication
  • Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding
  • Ability to provide legible communication
• Computer skills

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.

Noise level in the work environment is usually moderate.