Sous Chef

Department: Food and Beverage

Position:        Sous Chef

Reports To:   Executive Chef

Supervisory Responsibilities:   Lead Cooks, Line cooks, general kitchen personnel        

Position Overview:   Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

These duties may be described as, but not limited to:

• Works with Executive Chef to keep up with the latest restaurant and food trends.
• Ensures implementation of the Executive Chef’s directions and orders are followed.
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen.  Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of menu items.
• Read and employ math skills for following recipes.  
• Controls inventory and orders supplies when needed.
• Oversee kitchen staff including scheduling/payroll procedures and selects, trains and supervises kitchen staff in the proper preparation of menu items.
• Train new employees and staff (FOH & BOH) on all new menu items and specials.
• Understand that as a supervisor in the kitchen, you must lead by example.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
• Oversee food production and adhere to control procedures for cost and quality.
• Assist Executive Chef with Menu development, pricing and execution.
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Conducts regular inspections of entire kitchen, dishwashing and storage areas and corrects any issues and reports any equipment in need of repair to chef and engineering for service.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.
• Perform other duties as necessary and assigned, for the success of the kitchen.

Required Knowledge, Skills, Abilities:

• Good communication skills, both verbal and written.
• Basic computational ability.
• Knowledge of computer accounting programs, math skills and budgetary analysis capabilities.
• Thorough working knowledge of hot and cold food preparation and of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems;   however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens ( 110º F), possibly for one hour or more.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.  Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Minimum Qualifications:

• High school or equivalent education required.  Culinary or apprenticeship program preferred.
• Two years Sous Chef experience required.  Prior supervisory experience required.  

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.