Sous Chef

Management

Position Summary

The Sous Chef will act as the direct supervisor of Forum cooks and stewards. The Sous Chef will oversee the evening kitchen operation of Forum. Communicate, teach, guide, oversee and aid in the running of a world-class food & beverage operation. Will be responsible to understand the vision the Executive Chef and Director of Food and Beverage have for Forum. Will ensure that the highest quality and consistency is maintained in the food product prepared in the outlet.

Will be responsible for quality control of food, portion size, presentation and appearance of all dishes. Will be responsible to meet the goals for food and labor cost management. Must be willing to assist in other food and beverage venues when needed.

Major Responsibilities & Work

Activities:

• Must be able to work with the Executive Chef to understand, teach and enforce all food & beverage standards, as established by the Executive Chef and the Director of Food and Beverage.
• Will be responsible for the menu development, with the Executive Chef and Director of Food & Beverage, of PM restaurant, In-Room Dining and other PM menu services.
• Must ensure that the kitchen is clean, organized and safe at all times.
• Must ensure that all foodstuffs needed to run the restaurant venues are ordered, received, and inspected for quality, quantity, and price.
• Must ensure that the weekly schedule for your restaurant venue is made and displayed in a timely manner and that the schedule supports our labor costing goals.
• Must ensure that all menu additions and daily specials are in keeping with the stylistic, costing and quality standards of Meadowood.
• Responsible for the orderly running of the kitchen through all meal periods, to assure excellent, prompt food service to our guests. xrlwcon
• Maintain all standards established by the Executive Chef and the Director of Food and Beverage.