Overview:
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction
Responsibilities:
* Work with other F&B managers and keep them informed of F&B issues as they arise.
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
* Coordinate and monitor all phases of Loss Prevention in kitchen areas.
* Prepare and submit required reports in a timely manner.
* Monitor quality of all food product and presentation.
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
* Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
* Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
* Respond to guest complaints in a timely manner.
* Ensure compliance with SOP's in all outlets.
* Ensure compliance with requisition procedures.
* Conduct staff performance reviews in accordance with Highgate Hotel standards.
* Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
* Know and enforce all local health department sanitation laws.
* Know how to compute daily food cost.
* Work with the Director of F&B to create and implement menus.
* Assess food portion size, visual appeal, taste and temperature of items served.
* Check all stations at the end of every shift for proper food storage and sanitation.
* Check food purchases for proper ordering, quality and price structure.
* Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
* Prepare daily food production sheets.
* Cut meat, poultry, seafood according to daily business.
* Perform any other duties assigned by supervisor.
Qualifications:
* At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
* Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
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