Sous Chef

POSITION SUMMARY Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, remaining within budget of approved food and labor costs. ESSENTIAL DUTIES AND RESPONSIBILITIES • Assist in the supervision of the kitchen staff including scheduling and enforcing service and hotel standards. • Assist in the training and motivation of the staff. • Visually inspect the kitchen and take action to ensure the work areas are clean and organized and all equipment is in working order. • Oversee the setting up of the kitchen stations. • Regularly monitor product quality and plate presentation to ensure consistency of service standards. • Ensure food items are prepared to guest specifications by interacting with food servers and assist in resolving issues of food quality when presented. • Regularly monitor the payroll budget to ensure labor costs are aligned with the forecast. Adjust staffing levels as needed based on business volumes. • Assist in conducting performance evaluations. Coach and counsel kitchen employees when necessary. • Regularly assist the Executive Chef in conducting kitchen staff meetings for the purpose of keeping staff informed, to provide training, and to create a positive work environment. • Review all group resumes, event schedules, and daily reports to ensure the kitchen is properly staffed to meet business demands. • Review, revise and approve daily payroll reports as needed. • Assist employees and, as needed, perform in the capacity of any of the position when kitchen is understaffed or as business volumes demand. • Document and submit a work order to report items that need to be repaired and follows up with engineering accordingly. • All other duties as assigned by the Supervisor. OTHER Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends and holidays. Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the hotel facilities. SUPERVISORY RESPONSIBILITIES Responsible for the overall direction and coordination of the kitchen department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to utilize computer software and hardware as required. • Ability to learn, utilize, and communicate effectively via company issued communication devices • Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests, both verbally and in writing. Knowledge of additional languages preferred. • Must be customer service oriented and have excellent hospitality skills. • Meets legal age requirement for position. EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate required. Culinary school preferred. 3 to 5 years culinary experience in similar operation, as well as 2 years supervisory experience required. Must have the ability to utilize computer software and hardware as required. CERTIFICATES AND LICENSES Valid Food Handler Card is required. CPR/First Aid certification is preferred. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Significant portions of the day require prolonged standing, moving and lifting of items weighing up to 25 pounds. Employee must be able to walk or stand for extended periods of time during course of shift. Employee assignments include application of manual skills requiring motor coordination in combination with finger dexterity (ex: typing, handwriting, etc.) or machine operations. The employee is occasionally required to stoop, kneel, crouch or crawl. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level is generally moderate to loud. The temperature can vary from cold (walk-in refrigerators and freezers) to hot (cooking on the line, using ovens, using frying machines, etc.) May be required to work outdoors at times. GROOMING All employees must maintain a neat, clean and well-groomed appearance; specific guidelines can be found in the Employee Handbook.