Sous Chef

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time, and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time.

JOB FUNCTIONS & DUTIES :

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approaches all encounters with guests and employees in a friendly, service-oriented manner.
• Maintains high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
• Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel.
• Complies at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Complies with certification requirements as applicable for the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Maintains a friendly and warm demeanor at all times.
• Ensures that all kitchen personnel fulfill their job functions appropriately.
• Creates menus and food presentation.
• Addresses and resolves all customer problems efficiently and effectively.
• Performs spot checks for menu accuracy and taste.
• Minimizes spoilage, waste, and overproduction.
• Regularly reviews house counts, forecasts, and VIP lists.
• Monitors all Banquet and Catering activity.
• Maintains all kitchen inventories.
• Prepares annual reviews of employees.
• Assists in achieving departmental objectives and goals.
• Expedites peak meal periods by maintaining a "hands-on" approach.
• Works within the monthly set food cost budget, adjusting food requisitions and controlling waste.
• Is familiar with all Avion Hospitality policies and house rules as well as hospitality terminology.
• Ensures that plating standards and use records are posted according to Avion Hospitality standards.
• Reviews food sales for accuracy daily.
• Performs any other duties as requested by the General Manager.

Requirements