Sous Chef

Job Duties

Responsible for the operation and support of the kitchen along with the Executive Chef. Responsible for the overall operation of food production include, but not limited to, maintaining food quality and presentation standards, training of cooks, control of food safety and employee duties.

• Know all menu items and enforce the proper preparation and presentation on all items daily
• Know all procedures and menus for all meal periods and specials
• Place proper orders for supplies and maintain the proper pars of all items
• Maintain all food safety procedures as required by the County and by hotel standards
• Take ownership of the cleanliness of the kitchen and the condition of the walk ins
• Assist in the control of food and labor costs and control the amount of prep done
• Hold a pre-shift meeting with staff prior to reporting to stations
• Be prepared for each daily activity and review any variations with staff
• Ensure correct staffing during peak periods and high occupancy
• Monitor the performance of associates on an on-going basis and provide feedback
• Reward, discipline and document associate performance and provide timely counseling
• Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff
• Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates
• Ensure staff is properly groomed and uniformed at all times
• Assist in the training all new employees, and ongoing training of existing employees, including cross training for all positions
• Ensure all associates are safety conscious and trained in safe work practices
• Consistently monitor the performance of associates on an on-going basis

• Assist in the preparation of weekly schedules in accordance to guest needs and staff availability
• Process timecards and payroll as required
• Ensure all associates are safety conscious and trained in safe work practices
• Follow 4 Keys service standards, standard operation procedures, and safety standards
• Follow safety and security procedures
• Work cohesively with co-workers and all departments as part of a team
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations
• Adhere to attendance and reliability standards
• Follow all additional duties as assigned by management

Education/Experience

• Minimum 3 years line cook experience in a restaurant or hotel.
• Previous supervisory experience required.
• Culinary degree preferred or equivalent combination of education and experience.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel
• Must be able to prioritize and work efficiently with limited supervision
• Must be detail oriented and able to multi-task efficiently
• Must be able to speak and understand and communicate the primary language(s) used in the workplace
• Must possess excellent communication, follow up, and organizational
• Must have the ability to push, pull bend, squat and lift on a regular basis
• Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up
• Be a clear thinker, remaining calm and resolving problems using good judgment
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team

• Must be able to understand guest’s service needs
• Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
• Ability to work in hot, noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to comprehend and follow recipes

We are an Equal Opportunity Employer.  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.  If you need accommodation for any part of the application process because of a medical condition or disability, please contact: selectserviceshr@kslresorts.com. 

KSL Resorts is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.