Sous Chef

Who We Are: Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's second largest independent hospitality management company with more than 7,500 employees, over 7,000 guest rooms, and more than $1.5 billion in assets under management. We are a subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in prominent real estate assets nationwide.
Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business and service plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring a different perspective to the hotel management business.


Our Culture:
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!

BASIC FUNCTION:
The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the Resort, and providing the optimal service possible while operating within predetermined budgetary limitations.

ESSENTIAL FUNCTIONS:
1. Supervise the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
2. Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
3. Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the conference center.
4. Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
4. Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
5. Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
6. Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
7. Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
8. Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
9. Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
10. Provide variety in menu preparation; within budgetary limitations.

11. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure
that cost standards are being met.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

?? Thorough knowledge of food products, standard recipes and proper preparation.
?? Ability to read, write and speak English to comprehend and communicate job functions.
?? Finger/hand dexterity in order to operate food machinery.
?? Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
?? Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret.
?? Minimum 2-3 years experience in a hotel with structured functions, comparable food revenues, and the like responsibilities in culinary and staffing.