Sous Chef

Title: Sous Chef

Department: Food & Beverage

FLSA Status: Exempt

Shifts: Varies

Scope of Position:

The Sous Chef is responsible for assisting the Executive Chef in coordinating, supervising and overseen all  aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality  products and service levels. The Sous Chef is also expected to assist in the training for all staff, meet corporate quality standards, establish and enforce food specifications portion control, recipes and sanitation. Must maintain food and labor costs while maximizing guest satisfaction.

Position Qualifications and Requirements:

Education & Experience:

• Four-year College or Culinary school degree is preferred, and/or equivalent work experience. 
• Certification preferred: Culinary School or Certification
• Previous Department managerial experience preferred. 
• Working financial knowledge and computer skills required
• Alcohol awareness certification and/or food service permit as required by local or state government agency.  
• Food Service certification as required by local authorities and franchise agreements.
• 5 years' experience in large banquet/restaurant food production.

Physical Demands:

• Long hours sometimes required, including nights and weekends.
• Heavy work-Exerting up to 75 pounds of force occasionally, and /or 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for entire shift.
• Ability to withstand variation in temperatures, both hot and cold

Required Capabilities

• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by associates and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function.Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Regular attendance is required in compliance with SW Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working.
• Comply at all times with SW Hotel standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other associates.
• Plan all meals and menus for the restaurant and catered events, with attention to variety and cost control.
• Supervise food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
• Assist Executive Chef, Food and Beverage Director, Sales, and Banquet staffs with banquets, social parties and special events.
• Assist in the monitoring of expenses to keep within budgeted guidelines and assists the Executive Chef in developing the annual operating budget.
• Schedule employees at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling.
• Requisition food and equipment, giving specifications, quantities and quality descriptions.
• Participate in monthly inventory verification and maintain adequate supplies.
• Follow company policies and procedures and effectively communicate them to subordinates.
• Aggressively recruit and staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Ensure kitchen is clean and sanitary and in compliance with all federal, state and local laws, including OSHA, HazCOMM, EEOC, Wage Hour and Health laws.
• Ensure appropriate key control for all kitchen and storage areas.
• Prepare and submit required reports in a timely manner.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Prepare and/or oversee all production boards, for all prep areas.
• Ensure compliance with requisition and storage procedures, using the FIFO method.
• Active participation in property safety committee.
• Understand, implement, and monitor Brand promotions in all food related areas.
• Know and enforce all local health department sanitation laws.
• Work with the F&B to create and implement menus and corresponding recipe cards.
• Oversee associate’s cafeteria operations.
• Compute daily/monthly food cost.
• Understand daily forecasts and customer counts/occupancy.
• Assess food portion size, visual appeal, taste and temperature of all items served.
• Check food purchase for proper ordering, quality and price structure. Maintain item costs for ease of inventory.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report.
• Attend and/or conduct meetings/training as required by management.
• Perform other duties as requested by management.

Reports to:  Executive Chef