What are the responsibilities and job description for the Sous Chef - Banquet position at Edgewood Tahoe Resort?
Position Summary:
As a Sous Chef at Edgewood Tahoe, you are to develop menus, train staff, monitor food purchases, labor cost controls and recipes. You have a “hands on” job, working with the culinary staff in the department as well as other projects, daily guest interactions, and specials. All food service falls under your supervision. You will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the outlet. Audit and maintain highest professional food quality, presentations, and sanitation standards. The most important characteristic of our team is that we love inspiring lasting memories for our guests. In this position you exhibit excellence in your commitment to our guests. Reimagine luxury hospitality with us.
Essential Functions:
As a Sous Chef at Edgewood Tahoe, you are to develop menus, train staff, monitor food purchases, labor cost controls and recipes. You have a “hands on” job, working with the culinary staff in the department as well as other projects, daily guest interactions, and specials. All food service falls under your supervision. You will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the outlet. Audit and maintain highest professional food quality, presentations, and sanitation standards. The most important characteristic of our team is that we love inspiring lasting memories for our guests. In this position you exhibit excellence in your commitment to our guests. Reimagine luxury hospitality with us.
Essential Functions:
- Conduct themselves as an experienced team leader with a broad background in the hospitality industry. Well-rounded, hands-on, reliable team player with proven ability to supervise, to help business leaders improve practices and policies, and to find more efficient methods for companies to realize increased revenues and net income in all areas.
- Manages food production, including menu development, costing and execution, for all areas of the culinary department.
- Ensure a quality sanitation program is followed throughout the kitchen operations.
- Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
- Highly capable of working and managing outlets and providing financial guidance
- Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations
- Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused and career-minded individuals.
- Assist in the development of the annual departmental budget and work within this budget as set forth.
- Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, etc.
- Seasonal upscale Special Menu items or Tasting Menus.
- Develop a “can do” attitude and mentor “whatever the guest needs/wants”. Embrace special requests.
- Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis.
- Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a fiscally responsible manner.
- Manage food costs and utilize analytics to identify potential efficiencies.
- Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.
- Oversee the design, creation, testing and execution of menu items and presentation.
- Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus.
- Establish measurable goals and objectives that focus on profit, product and people.
- Routinely review schedules and labor costs. Audit as needed and adjust to meet business demands.
- Ensure proper usage and rotation of all perishable food items to minimize waste.
- Ensure that all outlets maintain cleanliness, sanitation, and organization of assigned work areas within department and NNHD guidelines.
- Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements.
- Maintain operational control of purchasing, receiving, product and purveyor lists.
- Provide input into the strategic plan consistent with the annual business/marketing plan.
- Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
- Participate in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position.
- Conduct progress reviews for staff.
- Coordinate with Engineering for preventive maintenance.
- Coordinate with Safety Team and report any issues immediately with follow-up.
- Provide staff with proper training and developmental opportunities that aid in career aspirations.
- Ensure that all hiring practices, employee disciplinary actions are in accordance and coordinated with HR.
- Proficient in providing performance feedback, coordinate disciplinary actions and counsel employees.
- Continuously monitor, train, and improve performance and productivity of staff.
- Coordinate with other departments to maximize service levels for guests.
- Review Guest Feedback and make adjustments that are applicable
- Create menus, recipes and support materials (recipe cards, descriptions, pictures) and train appropriate staff on proper execution of these creations.
- Table Visits Hourly.
- Update Plating Guides and Plate Costs in all Outlets.
- Other duties as assigned. Responsibilities and activities may change at any time with or without notice.
Qualifications / Special Skills:
- Proven management and leadership ability.
- Substantial success in the culinary field in a similar environment.
- Knowledge of cutting-edge culinary techniques and current trends.
- Expert meat, fish, and poultry fabrication.
- Mastery in scratch stocks, soups, sauces, and dressings.
- Ability to create, train, and execute modern plate presentations.
- Working knowledge of Word, Excel, Microsoft Office and other technology for the completion of specified job duties.
- Food Safety and other applicable Sanitation Certification.
- High energy, self-starter, organized, flexible.
- Available to work varied shifts when needed, including weekends, holidays, and nights.
