Sous Chef: Lead Kitchen, Prep & Menu Execution

Description

TITLE: Sous Chef

DEPARTMENT: Kitchen

REPORTS TO: Executive Chef

JOB SUMMARY

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL FUNCTIONS

• Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
• Adhere to control procedures for cost and quality.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to chef and engineering for service.
• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good communication skills, both verbal and written.
• Must possess basic computer skills.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert…