Sous Chef

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Review the daily banquet activities; check the following: house count, forecasted covers for banquets, purchases, daily B.E.O. meeting, appointments, V.I.P.’s/special guests.
• Establish the day's priorities and assign production and prep tasks to staff to execute.
• Review daily function sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Banquet Chef or Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Place the daily produces, meat & seafood orders.
• Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.
• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and uniform of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Conduct frequent walk through of Banquet kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Assist Banquets Chef developing new menu items, organizing food tastings, write recipes and update the system.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an…