Sous Chef

The Sous Chef plays a vital role in managing the culinary department while collaborating closely with the Executive Chef to create, implement, and uphold quality standards. In the absence of the Executive Chef, the Sous Chef will oversee the entire kitchen operation. This position requires monitoring daily functions within the culinary team to ensure a positive guest experience.

Responsibilities

Supervise the preparation and cooking of various food items; Ensure compliance with prescribed recipes and specifications for all food items, including buffet and a la carte menus; Plan and manage food quantities and plating requirements for various operations (e.g., restaurant, banquet); Monitor food production, ordering, cost, and quality on a daily basis; Ensure proper safety and sanitation of all kitchen facilities and equipment, adhering to HACCP, OSHA, and Health Department regulations; Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring; Lead and coach the culinary team to achieve exceptional guest service and employee satisfaction; Foster a collaborative environment, encouraging mutual trust and respect among team members; Serve as a role model by demonstrating appropriate behaviors and expectations; Ensure employees are cross trained to support successful daily operations; Set a positive example for guest relations and emphasize guest satisfaction during departmental meetings; Empower employees to provide excellent customer service and interact with guests to gather feedback on product quality and service levels; Assist in planning, coordinating, and implementing special events and holiday functions; Prepare and cook foods of all types for regular service and special functions; Check the quality of raw and cooked food products to ensure standards are met; Communicate production needs to key personnel and produce production prep lists; Assist in estimating daily restaurant production needs and developing daily and seasonal menu items; Conduct daily line-up and assist the Executive Chef in their absence.

Requirements

In-depth knowledge of all kitchen operations; Strong leadership, communication, organization, and relationship skills; Experience in training, basic financial management, and customer service; Proficient in general computer knowledge; A genuine desire to exceed guest expectations in a fast-paced environment; Ability to produce consistent quality products in a timely manner; Culinary education and/or on-the-job training; Flexibility to work shifts including nights, weekends, and holidays.

Nice to have

Hotel experience preferred