Sous Chef

Position Overview:
The Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications:
• 3+ years’ experience in a professional high volume up-scale kitchen and fast paced environment
• Culinary Certificate or Degree by an accredited culinary agency preferred
• Solid knowledge of current food trends and ethnic style cooking
• Certification in food handlers manager program.
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays.
• Professional appearance and manner, good character to work in a fast-paced team
• Exert physical effort in lifting/transporting at least 50 pounds
• Able to work extended periods of time standing up
• Push/pull carts and other equipment up to 100 pounds.
• Endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Responsibilities:
• Interacts with guests and associates to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• To be aware of all financial budgets and goals.
• Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
• Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.
• Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.
• Hire, train, create and foster a team environment with customer service at its core.
• Interact and cooperate with all departments within the hotel to enhance the guest experience.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all CLM policies and procedures.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Creative menu planning and correct food preparation for the restaurant including banquets.
• To work in close conjunction with the Food and Beverage Director, Executive Chef and Restaurant General Manager to create a yearly marketing Plan for the outlet.
• Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received from suppliers are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the Food and Beverage department as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

This job description is not intended to provide a complete and comprehensive list of all job duties, requirements, and responsibilities. Instead, it is provided as a general overview of the expectations for the position.