The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen. The Sous Chef will be responsible for planning, preparing, and implementing high-quality food and beverage products, setting up recipes, standards, and plating guides, and maintaining HACCP aspects within the hotel operation.
Requirements
- Plan, prepare, and implement high-quality food and beverage products
- Work seamlessly with recipes, standards, and plating guides
- Maintain all HACCP aspects within the hotel operation
- Use appropriately all equipment, tools, and machines
- Focus on constant improvement of training manuals and SOPs
- Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings
- Work on offsite events when requested
- Complete tasks and jobs outside of the kitchen area
- Assist in inventory taking
- Knowledgeable of hotel's occupancy, events, forecasts, and achievements
- Prepare menus as requested, in a timely fashion
- Work on new dishes for food tastings and photo taking
- Control stations within the kitchen
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages
- Effectively respond to guests' requests
- Learn and adapt to changes
- Be receptive to constructive feedback
- Purchase for and control production
- Maintain at all times a professional and positive attitude towards team members and supervisors
- Adhere to established hotel rules and team member handbook
- Coordinate, organize, and participate in all production pertaining to the kitchen
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus, and seasonal specials
- Be disciplined and adhere to proper work practices at all times
- Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of the workstations and work tools
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately
- Report to the Executive Chef on any issues and take appropriate action
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought, or prepared for that day
- Exercise maximum control on wastage to achieve optimum profitability
- Check all equipment belonging to the department and make sure that all are in good working order
- Prepare the necessary work orders for the Engineering department
- Ensure that recipes and costings are established and updated
- Monitor food quality and quantity to ensure the most economical usage of ingredients
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments
- Select team members who display qualities and attributes that reflect department standards
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
- Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area
- Control, monitor, and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction
- Review all timesheets to ensure that team members' work times and meal breaks are accurate
- Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
- Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations
Benefits
- Comprehensive health insurance
- 401(k) matching
- Generous Paid Time Off
- Life insurance
- Accident insurance
- Retirement Plan
