Sous Chef at Luna Café, Ashland Hills Hotel & Suites

Job Description: Sous Chef
Reports to: Executive Chef

Summary of Position: The mission of Neuman Hotel Group is to provide our guests with personalized service and genuine hospitality. The primary responsibility of the Sous Chef will be to assist in the daily operations of the restaurant, banquets, and catering. He/she directly manages the kitchen staff as outlined by the supervising Chef.

Duties & Responsibilities:

• Execute the daily functions of the kitchen.
• Provide shift supervision for kitchen staff as outlined by supervising Chef.
• Maintain effective communication within the kitchen, be responsive to staff suggestions/concerns and work resolve problems.
• Responsible for the organization of the kitchen, including food and grocery storage, proper and consistent rotation and consolidation of food, dry storage, and paper/chemicals.
• Support with prep lists and food preparation and quality for Events and the Restaurant
• Evaluate food products to ensure quality standards are consistently met.
• Complete daily food orders as directed by the Chef and possess an understanding of costs and how they are related to ordering.
• Initiate and maintain the standards of sanitation, cleanliness and safety outlined by hotel/restaurant standards, health department, OSHA, etc.
• Conduct regular inspections of the entire kitchen/dishwashing areas and promptly act to correct deficiencies found during inspection.
• Assure food prep is economical and technically correct and within time parameters.
• Control food cost through training staff on proper methods of food preparation and handling.
• Assist in staffing functions including interviewing, hiring, training, coaching and performance management.
• Ensure all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Protect employees by implementing ongoing training to increase knowledge about safety, sanitation, and accident prevention principles.
• Maintain a high level of food quality and service standards at all times.
• Execute regular cleaning and maintenance schedule.
• Perform other duties as assigned.

Qualifications:

• Must hold a culinary degree/certification and/or have related on the job culinary experience. Must have a minimum of 3 years kitchen experience and 1 year kitchen management experience.
• Ability to interact positively with supervisors, management, coworkers, and guests to promote a team effort and maintain a positive and professional approach.
• Ability to come into work regularly on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat coworkers, supervisors and guests with respect and courtesy, and refrain from offensive behavior.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Must be able to work irregular shifts and schedules, including weekends, holidays, and overtime.
• Ability to work in a fast-paced environment.

• Be able to reach, bend, stoop and frequently lift up to 40 pounds (and occasionally up to 75 pounds with assistance).

Equal Opportunity Employer