Sous Chef

Position Title: Sous Chef
Department: Kitchen
Reports To:
Date Written/Revised: July 7, 2014

POSITION SUMMARY
Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to property standard recipes to create quality food products.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS
Assigns, in detail, specific duties to all associates under supervision for efficient operation of the kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Ensures that all prepared food items meet or exceed our standards for quality in presentation, taste, and portion size.
Reads and employs math skills for following recipes. Participates in the preparation and production of banquet, restaurant, room service, associate cafeteria or other food items. Processes requisitions for supplies. Assists with the selection, training and supervision of the kitchen staff.
Ensures proper receiving, storage (including proper temperature sitting) and rotation of food products so as to comply with Health Department regulations. Audit food storage areas to ensure cleanliness and organization.
Enforces safety and cleanliness procedures throughout the kitchen. Supervises or conducts daily cleaning of walk-in and reach-in refrigeration units.
Adheres to control procedures for cost control and quality.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
Attend all property meetings as necessary.
Maintains appropriate supply of ingredients and goods to forecasted business levels, work closely with Purchasing Director to ensure delivery dates coordinate with needs.
Monitor outlets during peak periods to oversee production flow and presentation.
Report any equipment in need of repair to Engineering for service.
Perform other duties as requested, such as V.I.P. parties, assisting in other departments, etc..

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Knowledge of menu development, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift, push and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis. Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time.
Ability to perform duties within extreme temperature ranges.
Ability to establish and maintain effective working relationships with associates, customers, and patrons.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience.
Ability to effectively use senses: sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

QUALIFICATION STANDARDS

EDUCATION AND EXPERIENCE
Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities. ServeSafe or other sanitation license required. Prior industrial culinary leadership experience required. Hotel culinary experience strongly preferred.

GROOMING
All associates must maintain a neat, clean and well groomed appearance (specific standards available).

FLSA Designation nonexempt

OTHER
Upon employment all associates are required to comply with the standards, rules and regulations which may be established by the Company and updated from time to time. Associates who violate property rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.

The Hospitality business functions seven days a week, twenty-four hours a day. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the property. Associates may also be required to attend group and/or department meetings in addition to the work shift as necessary. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

I have read, or have had read to me the preceding job description. I agree to follow it to the best of my ability.