Sous Chef

Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

For more information visit http://thecolonypalmbeach.com.

The Colony Palm Beach is an Equal Opportunity Employer and a Drug-Free Work Place.

JOB OVERVIEW:    Responsible for all aspects of assisting the Executive Chef and Executive Sous Chef in overseeing and leading the kitchen and kitchen personnel, ensuring the quality and quantity, and preparation time of all menu items and proper handling, sanitation and storage of all food items in accordance with standards.  Prepare all menu items according to recipes, presentations and specifications.

ESSENTIAL JOB FUNCTIONS:

1. 1. Review the daily activities; check the following:
      • House count
      • Forecasted covers for each outlet
      • Banquet and catering activity
      • Purchases
      • Meetings
      • Appointments
      • VIPs/special guests
2. Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
3. Assist the Executive Chef and Executive Sous Chef in establishing the day's priorities and assigning production and prep tasks to staff to execute.
4. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
5. Review daily specials with the culinary team.
6. Review banquet function sheets and make note of any changes.
7. Take physical inventory of specified food items for daily inventory.
8. Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with the Executive Chef and Kitchen Manager.
9. Ensure quality of products received.
10. Meet with the Kitchen Manager to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow-up.
11. Ensure that staff report to work as scheduled; report any late or absent employees to Executive Sous Chef or Executive Chef.
12. Assist with coordinating breaks for staff.
13. Inspect grooming and attire of staff; report any deficiencies to a manager.
14. Check and ensure that all opening and closing duties are completed to standards.
15. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
16. Assist with monitoring performance of staff and ensuring all procedures are completed to the department standards; rectify deficiencies with respective personnel and report to a manager.
17. Work on the kitchen line during service and assist wherever needed.
18. Set up kitchen line stations for service.
19. Complete all assigned food prep list items for the day.
20. Stock and maintain designated food stations throughout the shift.
21. Transport food supplies from storeroom or freezer, using trolley/basket to kitchen.  Return surplus food to storeroom or freezer.
22. Follow correct food handling procedures according to federal, state, local and company regulations.
23. Store food according to health codes, ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
24. Prepare dishes for guests with food allergies or intolerances.
25. Visually inspect all food sent from the kitchen.
26. Maintain the highest level of standards of quality products at all times.
27. Be aware of any shortages and make arrangements before the item runs out.
28. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
29. Confer with service staff to ensure guest satisfaction.
30. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
31. Ensure that staff maintains and strictly abide by state sanitation/health regulations and hotel requirements.
32. Maintain proper storage procedures as specified by Health Department and hotel requirements.
33. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
34. Complete work orders for maintenance repairs and submit to Engineering.  Notify Engineering directly for urgent repairs.
35. Assist the Executive Chef with developing new menu items, testing and writing recipes.
36. Minimize waste and maintain controls to attain forecasted food and labor costs.
37. Foster and promote a cooperative working climate.
38. Assist with training of new hires in specified phases of the kitchen operation, and with maintaining an on-going training program for existing staff. 
39. Document pertinent information in the logbook and follow up on items notated during other shifts.
40. Use proper knife skills.
41. Check equipment and tools daily to ensure they are in good working condition and promptly report any defects/malfunctions to a supervisor.
42. Maintain high standards of personal appearance and personal hygiene.
43. Demonstrate ability to multi-task, manage time and work well under pressure.
44. Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies.
45. Maintain a professional courteous manner with all fellow employees.
46. Assist with special and deep cleaning projects as assigned by a supervisor.
47. Successful completion of the training/certification process.
48. Other duties as assigned.

SECONDARY FUNCTIONS:

1. Assist with organizing coolers.
2. Assist the Executive Chef with planning and conducting monthly departmental meetings.
3. Attend weekly staff meetings and pre-event meetings.
   Answer correspondence.
4. Attend gourmet shows, food and wine meetings.
5. Perform at special events and off-premise functions.
6. Assist with month-end inventories.

Qualifications

STANDARD SPECIFICATIONS:       

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently.

Qualifications:

Essential:       

1. High school diploma or equivalent vocational training certificate.
2. 3 years of culinary experience in a fine dining restaurant/hotel/club.
3. Passion for culinary.
4. Ability to work all stations in kitchen.
5. Food handling certificate.
6. Excellent understanding of food handling techniques, preparation, and cooking.
7. Knowledge of food cost controls and menu costing
8. Ability to read, write, speak, understand, and communicate in English.
9. Ability to communicate professionally and respectfully with co-workers.
10. Ability to follow instructions.
11. Detail-oriented and thorough.
12. Ability to compute basic mathematical calculations.
13. Thorough understanding of safety hazards and proper use of various kitchen tools and equipment, cleaning and sanitizing solutions.
14. Must be able to work weekends and holidays as needed.
15. Ability to maintain personal hygiene.
16. Ability to work quickly and efficiently.

Desirable:

1. High school or vocational school coursework in culinary or pastry.
2. Fluent in a secondary language.
3. Certification of culinary training or apprenticeship.
4. Food Handler certificate.

Skills:

Essential:    

1. Ability to maintain hotel's standards, policies and procedures.
2. Ability to prioritize, organize and follow through.
3. Ability to direct performance of kitchen staff and follow up with corrections where needed.
4. Ability to work well under pressure of meeting production schedules and timelines.
5. Ability to motivate kitchen staffs and maintain a cohesive team.
6. Ability to promote positive work relationships with service personnel and other departments.
7. Ability to ascertain staff training needs and provide such training.
8. Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
9. Ability to work with all products, tools and ingredients involved.
10. Ability to use all senses to ensure quality standards are met.
11. Ability to differentiate dates.
12. Ability to operate, clean and maintain all equipment required in job functions.
13. Ability to comprehend and follow recipes.
14. Ability to expand and condense recipes.
15. Ability to produce creative and artistic products.
16. Ability to maintain regular attendance, be consistently on time, and observe work, break and meal periods in compliance with standards.
17. Ability to perform job functions with attention to detail, speed and accuracy.
18. Excellent time management skills.
19. Ability to follow verbal and written instructions.
20. Ability to work well independently and as part of a team.
21. Ability to ensure the security of kitchen access, products and hotel property.
22. Ability to work long shifts in a high pace, hot, and noisy conditions.

Desirable:

1. Artistic talent.

Physical Requirements:

1. Prolonged periods of standing, frequently pulling, pushing, and bending.
2. Exposure to heat, steam, and cold present in a kitchen environment.
3. Ability to use hands to finger, handle or feel, and reach with hands and arms.
4. Manual dexterity to safely cut and chop foods and perform other related tasks.
5. Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. following appropriate safety procedures.