Sous Chef

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Job Description Summary:

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

Job Description:

Qualifications: 

Associate degree in culinary arts or equivalent apprenticeship. Minimum five (5) years experience in a first class hotel/resort or restaurant as Sous Chef. Ability to communicate effectively.

Essential Functions:

Assist the Executive Chef in supervising the functions of all kitchen employees, facilities and costs, and contributes to maximizing the overall Food & Beverage departmental profit. Assist the Executive Chef in keeping a close eye on the daily food cost report to ensure budgeted allotment. Ensure daily food production requirement is adequate in each restaurant to sustain occupancy levels. Assist the Executive Chef in controlling and analyzing, on an ongoing basis, the following:

• Quality levels of production and presentation to including staff cafeteria
• Guests’ satisfaction.
• Merchandising and marketing.
• Cleaning, sanitation and hygiene.
• Operating payroll and food cost.
• Ensure optimum performance in all the above areas.

Responsible for the production, preparation in all of the above areas of all food items to ensure highest quality at all times. Establishes and maintains effective employee relationships and interdepartmental relationships. Must set goals in conjunction with the Executive Chef for the culinary operation by utilizing the standardized goals form. Have daily communication with the Executive Chef to foster good relationship and smooth kitchen operation. Must be hands on to ensure quality, cost, standards, product output, sanitation and safety are observed, this will include employees’ professional appearance. Assist the Executive Chef with training and development, performance appraisal, coaching and counseling to ensure appropriate staffing, conduct and productivity.

Monitor the entire buffet management process to include but not limited to the following:

• Quality and presentation.
• Constantly monitored by you and avoid no running out of food for any reasons.
• Keeping buffet area cleaned and well maintained from opening to closing.
• Ensure all buffet attendants are well groomed and presentable.
• Ensure all buffet items are well labeled for guests to read.
• Avoid emptying one food pan into another.  Simply exchange empty for full.
• Monitor the breaking down of the buffet process to ensure reusable food is properly secured.  This also contributes greatly to food costs control.

  Participate with the planning of and development process of menu preparation.

  Monitor dead stock/slow moving items and keep as low as possible to ensure inventory carry forward is kept to the minimum.

  Work schedule to be posted on Thursdays or no later than 12 noon on Fridays.

  Completes daily kitchen report and submit to the Executive Chef.

  Performs related duties and special projects as assigned.

  Inspect all storage areas to ensure that the best sanitation possible is maintained and that all equipment is functioning properly.

  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.

  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.

  Provide variety in menu preparation, within budgetary limitations.

Marginal Functions:

1.Responsible for maintaining adequate training programs for kitchen personnel.

Inspect the portion sizes and taste qualities of all items to ensure they are properly prepared. Inventory excess production for use on menu or conversion into extenders. Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets. Ensure that the kitchen is prepared to start service on a timely basis. Ensure that orders received from servers are clearly understood so that “returns” due to faulty preparation are minimized. Ensure that plates issued to servers are garnished properly and have good eye appeal. Ensure that plates and utensils used are clean. Responsible for the sanitation of all food preparation and storage areas and equipment. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Ensure that the food served in the employees’ cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner. Ensure that requests and specifications in the function sheets are provided on a timely basis.

Hors d’oeuvres are served in an attractive manner and garnished and decorated properly. Ensure that excess production is recovered from the Banquet Room and properly stored. Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained. Constantly coordinate with room supervisors so that production is scheduled as reservations dictate. Perform other related duties as requested by the Executive Chef. Make profit improvement recommendations to the Executive Chef. Practice safety standards and report any unsafe conditions to the Executive Chef. Responsible for care of equipment. Remain alert, courteous and helpful to the guests at all times.

Relationships:

Provides functional assistance and direction to the kitchen operations. Interacts with individuals outside the hotel, including but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Coordinate functions and activities with Food & Beverage and other department heads.