Come join our team!
Some benefits include:
- Competitive Pay
- Medical / Dental / Vision Insurances
- 401k
- Flexible scheduling
- Hotel Brand Travel Discounts
Sous Chef Job Description
A Sous Chef, or SecondChef, is responsible for providing supportive leadership to kitchen staffthroughout food service. Their duties include assisting the Head Chef inmonitoring kitchen activities, expediting orders to ensure quality taste or presentation,and taking on additional responsibilities in the Head Chef’s absence to ensurethat kitchen staff has proper direction.
Theideal candidate will use their creative culinary skills to delight and pleasethe guests. This professional will help in the administration and training ofnew employees, scheduling staff work hours, and conducting performanceevaluations. The Sous Chefs, referred to as the assistant to the head chef, willexecute various tasks such as preparing menus, training new employees, anddocumenting inventories. A sous chef is in charge of cost control and foodmaintenance and storage, stocking, and sanitary operations.
SousChef duties and responsibilities
Sous Chefs oversee foodpreparation and cooking in establishments like restaurants and hotels, and theyhelp with the hiring and training of new kitchen staff. To succeed in this job,a candidate must be able to effectively undertake the following day-to-dayduties and responsibilities:
• Ensurethat all food and products are consistently prepared and servedaccording to the restaurant’s recipes, concept, core quality standards, portioning,cooking and serving standards.
• Ensureall Brand standards are maintained.
• Properlymeasuring kitchen ingredients and food portions
• Ensuringkitchen staff adhere to set standards, procedures, department rules andsanitation requirements.
• Usingkitchen knives and equipment such as grills, ovens, steamers and warmers infood preparation in accordance with safety guidelines.
• Managingthe kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuringproper food temperatures when cooking and proper storage afterward.
• Takingcharge of kitchen opening, closing and other side duties as directed by theExecutive Chef.
• Fill inwhere needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms,reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept inexcellent working condition through personal inspection and by following therestaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menuitems. Establish portion sizes and prepare standard recipe cards for all newmenu items.
• Ensure that all products are ordered according topredetermined product specifications and received in correct unit count andcondition and deliveries are performed in accordance with the restaurant’sreceiving policies and procedures.
• Control food cost and usage by following properrequisition of products from storage areas, product storage procedures,standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies onemployee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated businessactivity while ensuring that all positions are staffed when and as needed andlabor cost objectives are met. Be knowledgeable of restaurant policiesregarding personnel and administer prompt, fair and consistent correctiveaction for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safeoperation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel incleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaningschedules for kitchen floors, mats, walls, hoods, other equipment and foodstorage areas.
• Check and maintain proper food holding andrefrigeration temperature control points.
The following are target measurables.
- Department of Heath score of 95% or better
- Food Cost 30%
- Kitchen Hourly Labor Cost 10%
- MTD SALT / Breakfast Satisfaction Score minimum 52.7
Education& Experience:
• High School diploma or equivalentand/or experience in a hotel or a related field prepared.
• At least 3 years of relatedprogressive experience or a culinary graduate with at least 1 year ofprogressive experience in a hotel or related field.
• Previous supervisory responsibilities. Physical Requirements:
• Flexible and long hours sometimesrequired.
• Exerting up to 50 pounds of forceoccasionally, and/or up to 20 pounds of force frequently to lift,carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Withstand temperature variations,both hot and cold.
MentalRequirements:
• Must be able to convey informationand ideas clearly.
• Must be able to evaluate and selectamong alternative courses of action quickly and accurately.
• Must work well in stressful,high-pressure situations.
• Must maintain composure andobjectivity under pressure.
• Must be effective in handlingproblems in the workplace, including, preventing, identifying, and solvingproblems, as necessary.
• Must have the ability to assimilatecomplex information, data, etc., from disparate sources and consider, adjust,or modify to meet the constraints of the particular need.
• Must be effective at listening to,understanding, and clarifying the concerns and issues raised by co-workers andguests.
• Must be able to work and understandfinancial information and data, and basic arithmetic functions. Marginal:
• Assist in training staff in theoperation and maintenance of all kitchen equipment.
• Attend meetings/training as requiredby management.
• Perform other duties as requested bymanagement.
• Maintain cleanliness and organization of all storage areas.
Equal opportunity employer