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.
* Conducts daily periodic walk thru buffet line, Cook line, refrigerators, walk in refers, freezers and dry storeroom.
* 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.
* 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.
* Attend all meetings as required.
* Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
* Know and enforce all local health department sanitation laws.
* Work with the Director of F&B to create and implement menus.
* Design and employee cafeteria rotating menu and oversee cafeteria operations.
* 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.
Qualifications:
* Maintain a warm and friendly demeanor at all times.
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
* Attend all hotel required meetings and trainings.
* Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
* Maintain high standards of personal appearance and grooming, which include wearing nametags.
* Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
* Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
* Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
* Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
* Must be able to maintain confidentiality of information.
* Perform other duties as requested by management.
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