Chef Sous

SUMMARY

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Supervision of Team Members

• Assist with the selection, training, supervision, development, scheduling, coaching and counseling of the kitchen team.
• Performing the duties of the following positions when needed: line cook, pantry cook, banquet cook & steward.

Kitchen Operations

• Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
• Observe team members engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking.
• Supervise menu planning and food preparation.
• Create and prepare daily special menu items.
• In absence of the Executive Chef, perform duties of Executive Chef.

Inventory & Control

• Assist with inventory, ordering and receiving of all Food & Beverage items.
• Complete daily, weekly, monthly and quarterly reports as required, (inventory, food costs, beverage costs, etc.).
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.

Miscellaneous

• Establishing, monitoring and enforcing all safety procedures.
• Assist with monthly inventories.
• Maintain food and labor costs.
• Ordering and dealing with vendors in a professional manner.
• Assist with monitoring payroll hours and reports for the kitchen team.
• Perform other duties as directed, developed or assigned.

QUALIFICATION REQUIREMENTS

Education and/or Experience: Minimum four to six years experience in culinary field or any similar combination of education and experience. Supervisory experience helpful. Knowledge of safety programs and regulations.

Language Skills: Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Technical Skills: Basic computers skills, including spreadsheets, word processing, and email.

Certificates and Licenses: Food handler’s certificate or any required by state or local ordinance.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule form.

Other Skills & Abilities: Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. Able to work with little or no supervision. Operate kitchen equipment.

PHYSICAL DEMANDS

• Frequent need to perform the following physical activities: reaching, bending, and twisting. Frequent need to perform standing and walking activities related to inspecting and presenting property.
• Constant need to perform the following physical activities: writing, grasping, turning, finger dexterity.
• Lifting/carrying up to 25 lbs. frequently and 50 lbs. occasionally.
• Vision requirements: constant need to view computer monitor and small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

WORK ENVIRONMENT

While performing the duties of this job, the individual frequently works near moving mechanical parts and may be exposed to wet and/or humid conditions. The individual is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals. The noise level in the work environment is usually moderate.

Embassy Suites Nashville Airport is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, sex (including pregnancy, childbirth, reproductive health decisions, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, genetic information, political views or activity, or other applicable legally protected characteristics.