What are the responsibilities and job description for the Sous Chef position at Hulsing Hotels/ Earth Fare / Accucare?
Job Details
AM Sous Chef
The primary role of this job is to maintain a high level of creativity and quality for culinary operations especially the breakfast buffet and breakfast & lunch banquets. Positive relationships with FOH staff and management is imperative. The ability to communicate with the cooks and delegate tasks is vital. This is a hands on position. This is a salaried role with a relatively set schedule; Wednesday-Sunday 6am-3pm. Full benefits including PTO, insurance, club membership discounts as well as travel perks apply. Prior kitchen management is require with hotel experience being preferred. Please include a resume to be considered. References will be requested for final candidates. This position is available immediately but I am willing to wait as long as needed for the right fit. I very much look forward to speaking with you soon!
Position Summary: The AM Sous Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The kitchen manager represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.
Essential Duties & Responsibilities:
- Directly carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
- Ensure that the Kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules.
- Supervise and schedule kitchen staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices and budgeted labor percentages. Adjust schedules throughout the week to meet business demands.
- Oversee and direct training of new hires in specified phases of the Kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions and work with Executive Chef to make changes wherever necessary.
- Assist the Executive Chef in the research and development of annual budgets related to your department. Justify any excessive spending on a monthly basis.
- Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning list are being completed effectively.
- Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling.
- Take inventory and purchase all required foods for the hotel outlets if directed by the Executive Chef.
- With the involvement of the other Food & Beverage Managers, maintain a current inventory of all “non-food” items. Establish and follow PAR Levels. Order following the budgeted figures and approval of Director of F&B.
- Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.).
- Ability to lift and/or move up to 50lbs.
- Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
- Performs other duties as assigned by Executive Chef, Executive Sous Chef or Director of Food & Beverage.
Qualifications
Skills
- Leadership: The ability to work well with others and motivate them to work efficiently
- Cooking skills: Advanced cooking skills and experience
- Menu planning: The ability to create recipes, cost them, and present them
- Kitchen management: The ability to manage the kitchen, including inventory control, equipment maintenance, and food safety
- Conflict resolution: The ability to resolve conflicts diplomatically
- Time management: The ability to work under pressure and meet deadlines
Experience
- Experience training and supervising other chefs and cooks
- Experience working with the head chef
Other qualifications include:
- Understanding of kitchen routines and utensils
- Knowledge of food preparation methods and presentation
- Understanding of kitchen finances, including budgeting, cost control, and profitability
Salary : $50,000 - $55,000
