Sous Chef

JOB DESCRIPTION

TITLE:      Sous Chef                                                         REPORTS TO:      Food & Beverage Director or

JOB #:                                                                                                          Executive Sous Chef

DATE:                                                                              DEPARTMENT:     Food and Beverage

GENERAL PURPOSE

Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsible for supervising the production of food. Recommends and implements procedural/production changes.  Monitors food and labor costs. 

ESSENTIAL DUTIES/RESPONSIBILITIES

Continuously improve the hotel's ability to anticipate our guests' needs, to quickly and efficiently investigate the root causes of problems and to provide immediate and permanent resolution in order to enhance our guests' satisfaction prior to departure.

Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all company/franchise standards.

Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.

Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction. 

Perform special projects and other responsibilities as assigned.

No travel required.

Hours:  40-50 hours per week.

OTHER DUTIES/RESPONSIBILITIES - None

SUPERVISORY DUTIES - 

Eleven to thirty employees.

JOB QUALIFICATIONS

Knowledge

Requires advanced knowledge of the principles and practices within the food profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

oral and written communication skills.

Skills

Must have moderate hearing to communicate with employees and to hear machinery, safety.

Must have excellent vision for safety reasons.

Must have moderate speech communications to communicate with other employees.

Must have excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Must have excellent hearing.

Must have excellent vision.

Must have excellent speech communications.

Must have excellent comprehension and literacy.

Abilities

Lifting objects 15 - 20 times during the course of shift (i.e. top round, prime rib, frozen prepared box).  Carrying - from clipboard to food products to small equipment.

Kneeling - during times of inspection for proper cleanliness and monitoring once a week as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour).  At least 50% of the day.

Climbing steps may be required.

No driving required.

Education/Formal Training

One to two years of post-high school education.

Experience

Experience required by position is from three to four years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents - normal cleaning products in the kitchen.

Mixer, buffalo chopper, tilts skillet, grill, fryers, vitamix, robo coupe combi ovens, and knives - 10-20% of the time.

Environment

95% of 10 hours.

Going in the freezer temperatures can be -10 degrees.  On the front line, temperatures can be over 100 degrees