Job Title

ESSENTIAL DUTIES Supervises kitchen operations and ensure compliance with all F&B policies, standards and procedures. Maintains paper work relative to production chart, high cost control charts, EO's and special orders. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes Communicate food production problems with respective affected department heads. Maintain food cost control while responsible for quality of food and food handling personnel. Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations) Checks inventories for proper storage and rotation of food. Assists Executive Chef in food purchasing and menu development. Assigns preparation levels based on projected business forecast Indicates plan to work out any leftovers and dead items. Supervises and trains in food production, food handling and sanitation certifications Supervises and insures strict compliance to recipe use records Interact with guests to obtain feedback on product quality and service levels. Understand the impact department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. Maintains a continuous open-door policy to answer team member questions needing attention Manage the human resources in the department to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate. HOURS Due to the business demands of the hospitality industry, the Sous Chef is required to maintain a flexible schedule and may be required to work rotating shifts, including weekends and night shifts. SKILLS, EDUCATIONAL BACKGROUND AND EXPERIENCE Must have two years of hotel or restaurant experience A degree from an accredited university in Culinary Arts, Hotel or Restaurant management is desirable Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment. Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. CERTIFICATES, LICENSES, REGISTRATIONS Food handling and sanitation certification. BASSET - Beverage Alcohol Seller and Server certificate PHYSICAL, MENTAL AND ENVIRONMENTAL REQUIREMENTS Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies Firm and simple grasping is an ongoing requirement for all aspects of work Lifting of supplies occurs occasionally and may be up to 50 lbs. Able to stand and walk 90% of the work day and sitting is usually limited to short break Reaching, pushing, pulling, and bending are required Twisting of the body at the waist is required