Restaurant/Sous Chef

POSITION PURPOSE:
Train, supervise, and work with all chefs¿ staff in order to prepare, cook, create, and present food according to hotel standard recipes for quality food products.  Assist in the control of food, labor, and departmental expenses.  Oversee the culinary student program through acquisition, interviewing, and on site management.

ESSENTIAL FUNCTIONS:
1. Assigns, in detail, specific duties to all associates under supervision for efficient operation of kitchen
2. Selects, trains, and supervises kitchen staff in the proper preparation of menu items.
3. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
4. Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
5. Adhere to control procedures for cost and quality.
6. Supervises daily safety and sanitation practices.
7. Maintains vacation schedule for proper staffing.
8. Assists engineering in repair controls of equipment and preventative maintenance programs.
9. Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
10. Prepare all food items according to recipe specifications.
11. Perform other duties as assigned.

POSITION REQUIREMENTS:
1. High school education preferred.  Apprenticeship, post secondary school, or equivalent work experience beneficial.
2. Managerial and production experience required in similar hotel or resort.  3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations.
3. Additional language skills and basic computer knowledge helpful.
4. Thorough knowledge of food products, standard recipes, and proper preparation.
5. Ability to read, write, and speak English to comprehend and communicate job functions.
6. Finger/hand dexterity in order to operate food machinery.
7. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
8. Knowledge of food and labor cost controls, and the calculation of these controls.