What are the responsibilities and job description for the Sous Chef position at Driftwood Hospitality Management?
Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
JOB SUMMARY
Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost / production ratio.
ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
- Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
- Expedite peak meal periods by maintaining a "hands on" approach.
- Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness, and food safety.
- Assures timely set up, schedules well trained cooks in all areas in proper uniform.
- Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
- Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
- Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
- Assist in the achievement of departmental objectives and goals.
- Works within monthly set food cost budget, adjust food requisitions and controls waste.
- Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers.
- Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments.
- Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
- Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements.
- Personally respond to food-related feedback and ensure proper processes and reports are produced
- Ensure that all kitchen equipment is in good working order and is properly maintained.
- Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees
KNOWLEDGE, SKILLS & ABILITIES
PHYSICAL DEMANDS
Benefits
EEO : Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.
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