Sous Chef

JOB SUMMARY

To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels.

• Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• To assist in cross-training employees and train new employees in their positions on the service line.
• To assist the Chef in maintaining standards of quality and appearance on the front line.
• Part of the management team, attends meetings in Executive Chef’s absence.
• Prepares daily preparation lists for production.
• Partakes in scheduling/ordering.
• Partakes in issuing progressive discipline to the culinary team.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Culinary Personnel when need.

• Hold a current Food Handler Card.
• One to two years preferred in a supervisory role in a kitchen environment.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.