Sous Chef - Hotel

Hotel

Location:

The Charter Hotel Seattle JOB SUMMARY

The Sous Chef assists in managing the kitchen. The Sous Chef is responsible for training, supervising, and working
with all Cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order
to create consistent quality food products. The Sous Chef works closely with the Executive Chef/Executive Sous
Chef in maintaining control for cost and quality.

• Assigns, in detail, specific duties to all employees for efficient operation of the kitchen.
• Assists Executive Chef/Executive Sous Chef in maintaining the staff schedule to ensure proper coverage is maintained while keeping payroll costs in line. Maintains vacation schedule for adequate staffing.
• Responsible for maintaining the quality of food product.
• Ensures consistency in food delivery and standards.
• Informs Chef and Engineering of any equipment in need of repair and/or maintenance.
• Works in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensures that all goals are geared toward exceeding guest expectations.
• Reads and employs math skills for following recipes.
• Processes requisitions for supplies.
• Trains and supervises kitchen staff in the proper preparation of menu items.
• Ensures appropriate receiving, storage, and rotation of food products to comply with health department regulations.
• Supervises daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Provides coaching, counseling, and mentoring to culinary staff to develop them to their full potential.
• Trains Line Cooks on standards and food cost analysis ensuring a consistent product at all times, as directed.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
• Handles guest issues and complaints in a professional manner.
• Assists in positive outcomes from guest queries in a timely and efficient manner.
• Provides services that are above and beyond to ensure customer satisfaction and retention.
• Sets a positive example for guest relations.
• Completes all required Company training/compliance courses as assigned.
• Adheres to Company standards and maintains compliance with all policies and procedures.
• Performs other related duties as assigned.

• Technical/Trade school certification or equivalent in related field.

• A minimum three (3) years of experience in the commercial kitchen/food and beverage field required.
• A minimum six (6) months of supervisory experience in the commercial kitchen/food and beverage field required.