What are the responsibilities and job description for the Sous Chef position at The Rose Hotel by Hilton?

ESSENTIAL DUTIES

Supervises kitchen operations and ensure compliance with all F&B policies, standards and procedures.
Maintains paper work relative to production chart, high cost control charts, EO's and special orders.
Prepare ingredients needed for recipes of menu items.
Prepare food items according to prescribed recipes
Communicate food production problems with respective affected department heads.
Maintain food cost control while responsible for quality of food and food handling personnel.
Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations)
Checks inventories for proper storage and rotation of food.
Assists Executive Chef in food purchasing and menu development.
Assigns preparation levels based on projected business forecast
Indicates plan to work out any leftovers and dead items.
Supervises and trains in food production, food handling and sanitation certifications
Supervises and insures strict compliance to recipe use records
Interact with guests to obtain feedback on product quality and service levels.
Understand the impact department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
Maintains a continuous open-door policy to answer team member questions needing attention
Manage the human resources in the department to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.

HOURS

Due to the business demands of the hospitality industry, the Sous Chef is required to maintain a flexible schedule and may be required to work rotating shifts, including weekends and night shifts.

SKILLS, EDUCATIONAL BACKGROUND AND EXPERIENCE

Must have two years of hotel or restaurant experience

A degree from an accredited university in Culinary Arts, Hotel or Restaurant management is desirable

Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.

Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage / handling techniques and sanitation standards.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to write routine reports and correspondence.

Ability to speak effectively before groups of customers or employees of organization.

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

CERTIFICATES, LICENSES, REGISTRATIONS

Food handling and sanitation certification. BASSET - Beverage Alcohol Seller and Server certificate

PHYSICAL, MENTAL AND ENVIRONMENTAL REQUIREMENTS

Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies

Firm and simple grasping is an ongoing requirement for all aspects of work

Lifting of supplies occurs occasionally and may be up to 50 lbs.

Able to stand and walk 90% of the work day and sitting is usually limited to short break

Reaching, pushing, pulling, and bending are required

Twisting of the body at the waist is required

Apply for this job

Receive alerts for other Sous Chef job openings

Sous Chef

What are the responsibilities and job description for the Sous Chef position at The Rose Hotel by Hilton?

What is the career path for a Sous Chef?

Job openings at The Rose Hotel by Hilton

Not the job you're looking for? Here are some other Sous Chef jobs in the Des Plaines, IL area that may be a better fit.

We don't have any other Sous Chef jobs in the Des Plaines, IL area right now.

AI Assistant is available now!