SOUS CHEF

JOB TITLE: Sous Chef

REPORTS TO: Executive Chef

 

BASIC PURPOSE

Coordinate and plan the production, preparation and presentation of food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

 

ORGANIZATIONAL SCOPE

Responsible for the production of food.  Recommends and implements procedural/production changes.  Monitors food and labor costs.  Position reports to the Executive Chef.

 

ESSENTIAL FUNCTIONS

s Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all IHR/Franchise standards.

s Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 

s Monitor and control all labor and food costs through training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved. 

 

NON-ESSENTIAL FUNCTIONS

s Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction. 

s Perform special projects and other responsibilities as assigned. 

 

REQUIREMENTS

s One to two years of post high school education.

s Minimum of two years of employment in a related position.

s Advanced knowledge of the principles and practices within the food profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.  Requires oral and written communication skills.

s Ability to supervise 10 to 20 employees.

s Ability to work fifty plus hours in a five day period.

 

ENVIRONMENT

s Lifting objects 15 - 20 times during the course of shift (ie. top round, prime rib, frozen prepared box).  Carrying 80% of the time- from clipboard to food products to small equipment.

s Kneeling during times of inspection for proper cleanliness and monitoring once a week as well as during lifting.

s Full mobility is required in order to usually inspect and monitor the kitchen environment.

s Continuous standing while expediting, or cooking, or inspecting.  Anywhere from brief periods (15 min) to longer periods (4-5 hours).  At least 90% of the day. 

s 95% of 10 hours indoors; 5 % of 10 hours outdoors.  Freezer temperature can be -10 degrees. On the front line it can be over 100 degrees.

 

*  Interested parties may submit their applications in person or through regular mail.