Sous Chef

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Job Duties & Functions • Produces innovative and diversified menus that reflect the restaurant's overall vision. • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. • Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. • Designs aesthetic plating presentations. • Ensures that hygiene and food safety requirements are met. • Maintains kitchen inventory and assigned budget. • Approach all encounters with guests and employees in a friendly, service oriented manner. • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). • Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel. • Comply at all times with company standards and regulations to encourage safe and efficient hotel operations. • Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid • Maintain a friendly and warm demeanor at all times. • Ensure that all kitchen personnel fulfill their job functions appropriately. • Create menus and food presentation. • Address and resolve all customer problems in an efficient and effective manner. • Perform spot checks for menu accuracy and taste. • Minimize spoilage, waste and over production. • Regularly review house counts, forecasts and VIP lists. • Monitor all Banquet and Catering activity. • Maintain all kitchen inventories. • Prepare annual reviews of employees • Assist in the achievement of departmental objectives and goals • Expedite peak meal periods by maintaining a 'hands on' approach. • Works within monthly set food cost budget, adjust food requisitions and controls waste • Be familiar with all company policies and house rules as well as hospitality terminology. • Ensure that plating standards and use records are posted according to company standards. • Review food sales for accuracy daily. • Perform any other duties as requested by the General Manager, Director of Food & Beverage, or Executive Chef.