Basic Function : The Sous Chef is responsible for providing overall leadership, creative development, and quality assurance of the restaurant’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus, on-going quality assurance processes and systems, and garden management.

Work Performed :

1. Assist Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product.
2. Maintain the standards of Relais & Chateaux.
3. Maintain the standards of Forbes 5 star.
4. Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
5. Devise innovative product offerings for the restaurant. Assist with development of menu changes and seasonal specials. Will create specials on a nightly basis.
6. Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control.
7. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
8. Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
9. Collaborates with Supply Chain Management in identifying and sourcing required products.
10. Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
11. Monitors guest, partner and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
12. Ensures the accurate maintenance of the menu and recipe database.
13. Responsible for cleanliness and sanitation of work areas.
14. Assist in the management of the on-site garden.
15. Develop the kitchen staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required.
16. Conduct cooking demonstrations in the culinary garden.
17. Performs related duties as required.

Supervision Exercised : Cooks and Utility staff

Supervision Received : Executive Chef

Responsibility & Authority :

1. Maintain a high level of guest service at all times with quality products
2. Uphold the resort commitment to hospitality
3. Work closely with all departments to ensure guest service levels are being met
4. Deal effectively with all departments with regular communication
5. Assist with management and supervision of culinary operations and staff

Minimum Requirements :

Culinary degree or equivalent related work related experience and/or training. Prefer 3 years’ prior supervisory skills and hotel/resort culinary/food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Must maintain current food handler’s certification.