Sous Chef

The Sous Chef assists in managing the kitchen. The Sous Chef is responsible for training, supervising, and working with all Cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order to create consistent quality food products. The Sous Chef works closely with the Executive Chef/Executive Sous Chef in maintaining control for cost and quality.
What you will be doing: Assigns, in detail, specific duties to all employees for efficient operation of the kitchen.Assists Executive Chef/Executive Sous Chef in maintaining the staff schedule to ensure proper coverage is maintained while keeping payroll costs in line. Maintains vacation schedule for adequate staffing.Responsible for maintaining the quality of food product.Ensures consistency in food delivery and standards.Informs Chef and Engineering of any equipment in need of repair and/or maintenance.Works in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensures that all goals are geared toward exceeding guest expectations.Reads and employs math skills for following recipes.Processes requisitions for supplies.Trains and supervises kitchen staff in the proper preparation of menu items.Ensures appropriate receiving, storage, and rotation of food products to comply with health department regulations.Supervises daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes.Assists in determining how food should be presented and creates decorative food displays.Ensures compliance with food handling and sanitation standards.Checks the quality of raw and cooked food products to ensure that standards are met.Achieves and exceeds goals including performance goals, budget goals, team goals, etc.Provides coaching, counseling, and mentoring to culinary staff to develop them to their full potential.Trains Line Cooks on standards and food cost analysis ensuring a consistent product at all times, as directed.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.Handles guest issues and complaints in a professional manner.Assists in positive outcomes from guest queries in a timely and efficient manner.Provides services that are above and beyond to ensure customer satisfaction and retention.Sets a positive example for guest relations.Completes all required Company training/compliance courses as assigned.Adheres to Company standards and maintains compliance with all policies and procedures.Performs other related duties as assigned.Experience: A minimum three (3) years of experience in a sous chef role in a high volume hotel/restaurant.
Ability to work AM and PM shifts.
Ability to work all food stations including sauté, pantry, grill, fryer and banquets.
Supervisory Responsibilities: Provides immediate supervision to direct reports. Oversees and controls the work performance of others in a close working relationship, often in the same room or close proximity. A portion of the time may be spent performing individual tasks similar to those performed by direct reports. May participate in the interview, selection and training processes as assigned. May be responsible for assigning work to direct reports, reviewing results in accordance to policies and procedures, and providing recommendations to management.
Licenses & Certifications: Food Handler's Card - must be state/county-specific.
Skills & Abilities: This position requires the capability to understand and follow both oral and written directions, as well as knowledge and usage of correct business English and office practices.Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.Efficient communication skills, both verbal and written.Thorough knowledge of food products, standard recipes, and proper preparation.Knowledge of most international and domestic dishes.Basic computer proficiency.Ability to interpret and create policies, procedures and manuals.Excellent customer service skills.Proficient in time management; the ability to organize and manage multiple priorities.Ability to take initiative and effectively adapt to changes.Recognizes an emergency situation and takes appropriate action.Able to establish and maintain a cooperative working relation.Able to use sound judgment; work independently, with minimal supervision.Strong analytical and problem-solving skills.Performs well with frequent interruptions and/or distractions.Basic math skills.Physical Demands: Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms.Balancing: Maintaining body equilibrium to prevent falling and walking, standing or crouching on narrow, slippery, or erratically moving surfaces.Stooping: Bending body downward and forward by bending spine at the waist.Kneeling: Bending legs at knee to come to a rest on knee or knees.Crouching: Bending the body downward and forward by bending leg and spine.Crawling: Moving about on hands and knees or hands and feet.Reaching: Extending hand(s) and arm(s) in any direction.Standing: Particularly for sustained periods of time.Walking: Moving about on foot to accomplish tasks.Pushing: Using upper extremities to press against something with steady force.Pulling: Using upper extremities to exert force in order to draw, haul, or tug objects.Lifting: Raising objects from a lower to a higher position or moving objects horizontally.Grasping: Applying pressure to an object with the fingers and palm.Feeling: Perceiving attributes of objects by touching with skin.Talking: Expressing or exchanging ideas by means of the spoken word.Hearing: Perceiving the nature of sounds at normal speaking levels.Hands to Fingers: Picking, pinching, typing, or otherwise working with fingers.Repetitive Motion: Substantial movements of the wrists, hands, and/or fingers.Close Vision: Clear vision at 20 inches or less.Distance Vision: Clear vision at 20 feet or more.Color Vision: Ability to identify and distinguish colors.Peripheral Vision: Ability to observe an area while eyes are fixed on a given point.Depth Perception: Ability to judge distances and spatial relationships.Focus Ability: Ability to adjust the eye to bring an object into sharp focus.Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.Work Environment: Extreme Heat, Indoor: Exposure to temperatures typically above 100 degrees.Excessive Noise: Exposure to sufficient noise which warrants shouting to be heard.General Hazards: Exposure to a variety of physically hazardous conditions.Chemicals: Exposure to toxic or caustic chemicals.DISCLAIMER This job description indicates, in general terms, the type and level of work performed as well as the typical responsibilities of team members in this classification. The duties described are not to be interpreted as being all-inclusive to any specific team member.
The perks working for us: People-first cultureTravel discounts at hotel partners and franchisesFull Time Medical, Vision, and Dental BenefitsPaid time off: Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafterPaid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year401(k) matching7 paid holidays per calendar yearParticipation in our Wellness programCompensation Range: $72,000-$75,000 per yearHow to apply: Join us! Submit your application online!
Lodging Dynamics Hospitality Group LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type.
This policy applies to all terms and conditions of employment.
About Lodging Dynamics: Lodging Dynamics Hospitality Group is a national hospitality management company serving the hospitality industry for over 30 years!

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