Sous Chef

The Sous Chef will play a key role by assisting the Executive Chef in managing the kitchen and ensuring smooth daily operations. This position is essential in maintaining efficient kitchen operations and ensuring guests receive high-quality meals, making the role a vital part of the hospitality industry. Elevated Dining. High-Energy Hospitality. Endless Career Opportunities. Whether creating unforgettable dining moments or delivering bold, fun experiences. The Colony Hotel is building a team driven by passion, creativity, and excellence.

Responsibilities

Prepare and cook dishes, and have expert knowledge of cooking techniques, flavor profiles, and plating; Cuts, trims, bones and carves meats and poultry for cooking, weights and measures designated ingredients; Properly stores foods in designated areas following wrapping, dating, and rotation procedures; Responsible for quality and consistency of product taste and presentation; Be creative in food preparation and presentation; Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control; Ensures all deadlines are met in food production based on production orders; Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory; Helps control food costs and reduce waste; Ensures clean work areas, equipment and utensils, compliant with industry sanitation requirements; Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner; Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures; Assures compliance with all sanitation, ServSafe, OSHA safety, production, and merchandising requirements; Assumes responsibility for kitchen in absence of Executive Chef; Train and mentor new employees; Other duties as assigned

Requirements

Strong cooking and culinary skills; Leadership and team management abilities; Time management and the ability to work under pressure; Ability to stand on feet 8-10 hours a day and work in a fast-paced environment; Physically able to move/lift, large, heavy objects such as hotboxes, food inventory and/or supplies; Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person; Ability to learn, follow and enforce standards for cleanliness as they apply; Ability to follow all safety procedures/standards and able to recognize and act in emergency situations

Benefits

401k with company match; recognition programs tailored to celebrate your achievements