Sous Chef

• Assists in planning menus for all food outlets in the Hotel
• Train, supervise, and evaluates the work of the cooks.
• Coordinates the work to assure that food preparation is economical and technically correct and within budgeted labor goals.
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas
• Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assists with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Attends Food & Beverage staff and management meetings as needed
• Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are attained
• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assists Executive Chef or F&B Director in evaluating job performances of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
• Motivates and develops staff including cross-training and promotion of personnel
• Visits dining area to greet members
• Maintains professional standards and codes of conduct as set forth Associate Handbook.

• Minimum of six years’ experience in culinary field or any similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently. Spanish skills are helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Ability to perform advanced kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing, and email.
• Must have an unexpired Food Handlers Safety Certificate.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, report, or schedule
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
• Able to work with little or no supervision. Operate kitchen equipment.
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.