Sous Chef

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

JOB OVERVIEW

The Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the kitchen.   Manages the line cooks and assists the Executive Chef/Executive Sous Chef in the overall management of the Kitchen in order to maximize profitability and to ensure superior guest service and product quality

DUTIES AND RESPONSIBILITIES

• Establishes the day's priorities and assign production and prep task to staff to execute.
• Ensures food quality in all outlets by overseeing preparation of all food items and managing inventory.
• Maximizes food quality and presentation while simultaneously maximizing the hotel’s standards and profits.
• Works with the Chef de Cuisine to create and implement new menus for restaurant implementing current food trends and regional tastes.
• Assists the Chef de Cuisine in developing innovative menu selections for the restaurant and parties in accordance with client budgetary considerations and expectations.
• Adheres to industry standard food costs and culinary labor metrics.
• Develops and presents food and menu items that encourage guest satisfaction and repeat customers.
• Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.
• Maintains overall Food costs as a percent of Food Revenue at the budgeted goal.
• Ensures that the necessary stocks are on hand at the right quality and quantity.
• Ensures that all Health and Safety regulations, are being strictly adhered to.
•  Ensures that each cook receives the correct orders for the appropriate tables. 
• Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• Ensures that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored. 
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control. 
• Trains staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Trains culinary team on food quality and presentation to be in line with Forbes Travel Guide 5 star standards
• Maintains control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications. 
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.   Use equipment only as intended.
• Maintain positive guest and resident relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Assists Chef the Cuisine in the hiring and selection activities, talent and employee development. Provide coaching and mentorship to team members on an ongoing basis. Leads and drives team member engagement.
• Assist in different outlets and managers when needed.  

QUALIFICATIONS

• High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; 
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.