The Sous Chef assists the Exec Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Direct the day to day operations of all areas of the kitchen including, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Prepares food according to specifications, works line, stations as needed. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Perform other duties as assigned by supervisor. To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Ability to multi-task. Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Strong verbal and written communication skills. Strong customer service skills. SUPERVISORY RESPONSIBILITIES Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items EDUCATION AND EXPERIENCE REQUIRED: High School Diploma required College Degree in Culinary or Food Sciences preferred. Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel . QUALIFICATIONS Food Service Sanitation certification. CPR certification preferred. PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment
Description: Frequency: Comments: Lifting Frequently
20 lbs.
Bending Frequently
0
Twisting Occasionally
0
Push/Pull Frequently
0
Sitting Occasionally
0
Standing Frequently
0
Walking Frequently
0
Other Never
0
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Professional Kitchen environment. Moderate to loud noise is expected.
