Sous Chef

1. Maintain complete knowledge of and ensure associate compliance with all
departmental/hotel policies and procedures.
2. train, recommend performance evaluations, resolve problems, provide
open communication and recommend discipline and/or termination when
appropriate.
3. Establish the day's priorities and assign production and preparation tasks
for staff to execute.
4. create daily menu specials and receive feedback from Executive Chef.
5. Review banquet event orders and make note of any changes.
6. Communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. Requisition the day's supplies and ensure that they are received and
stored correctly. Communicate needs with Purchasing and Storeroom
personnel. Ensure quality of products received.
9. Meet with the Steward to review equipment needs, banquet plate up
assistance, cleaning schedule/project status, health/safety and sanitation
follow up.
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Executive Chef
10. Ensure that staff report to work as scheduled; document any late or
absent employees.
11. Ensure that each kitchen work area is stocked with specified tools,
supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides,
photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield
guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to
the department standards; rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest
satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective
personnel to correct any deficiencies. Ensure that quality and details are
being maintained.
17. Assist The Executive Chef in menu development and execution.
18. Work with catering department to ensure guest satisfaction and
exceeding/meeting guest expectations.
19. Review sales and food cost with the Executive Chef to ensure the
department is meeting budgeted costs.
20. Ensure that excess items are utilized efficiently.
21. Oversee and direct training of new hires in specified phases of the kitchen
operation. Maintain an on-going training program for existing staff. Back
to basics training maintained.
22. maintain hotel policies and standards.
23. Perform any other job related duties as assigned.
24. Comply with attendance rules and be available to work on a regular basis. Must be available for weekend and holidays.

Previous Kitchen supervisor experience required.

Must have the ability to communicate in English. Self-starting personality with an even
disposition. Maintain a professional appearance and manner at all times. Can
communicate well with guests. Must be willing to "pitch-in" and help co-workers with
their job duties and be a team player. Ability to transport cases of received goods to the
work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved. Ability to operate, clean
and maintain all equipment required in job functions. Ability to plan and develop
menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct,
coach, train and discipline, as necessary. Ability to ensure security of kitchen access,
products and hotel property. Ability to operate with stress, time constraints, physical
activity and continuous walking. Finger/hand dexterity in order to operate food
machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a
maximum of 100 lbs. on a continuous schedule.