Sous Chef

Position Title: Sous Chef

Reports To: Executive Chef

FLSA Status: Exempt

OVERALL DESCRIPTION OF JOB SCOPE AND RESPONSIBILITIES:

The Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

RELATIONSHIPS:

This position reports to the Executive Chef, retains relationships with peers and all other departments within the hotel, maintains relationships with current and prospective guests, and maintains relationships with suppliers, vendors, and others serving the Company or the hotel.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:

Please note that the essential job functions listed here are not all-inclusive, rather they indicate the types of activities normally performed by this position and, therefore, may be modified and revised. Other duties may be required and assigned from time-to-time.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Able to make recommendations to the Executive Chef regarding succession planning.

• To be aware of all financial budgets and goals.

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.

• Ensure that all recipes and product yields are accurately costed and reviewed regularly.

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

• Ensure that all culinary operations manuals are prepared and updated.

• Ensure that the culinary department adheres to all company and hotel policies and procedures.

• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines.

• Ensure that meetings are well planned and results orientated.

• Creative menu planning and correct food preparation for each outlet including banquets.

• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing plan for the restaurant.

• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

• To manage associates fairly and take a personal interest in knowing all culinary associates.

• To project a positive and motivated attitude among all associates.

• To frequently verify that only the highest quality products are used in food preparation.

• To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Responsible for the supervision of all stewards and their activities within the culinary department.

• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.

• To delegate responsibilities to subordinates as required.

• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.

• Identify strengths and weaknesses and provide timely feedback to team members.

JOB QUALIFICATIONS:

• Culinary degree or related work experience, or 4 years of experience in the food and beverage, culinary, or related professional area with 2 years in a management position.

• Strong interpersonal and communication skills; ability to speak clearly and listen attentively.

• Strong organizational skills and attention to detail.

• Effective problem-solving skills.

• Ability to handle pressure with poise and finesse.

• Positive attitude, outgoing and friendly personality.

• Strong leadership and a professional image.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

Physical demands commonly associated* with the performance of the functions of this job.

While performing the duties of this job, the employee is regularly required to sit, stand, bend, climb, lift, push, pull, balance, stoop, kneel, crouch, crawl, reach, handle, write and operate kitchen equipment and standard office equipment and telephone. The employee regularly communicates with customers and guests. The employee is frequently required to move about and reach for items. The employee may occasionally lift and/or move up to 60+ pounds. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Environmental/Atmospheric Conditions: Environmental/atmospheric conditions commonly associated* with the performance of this job.

While performing the duties of this job, the employee will endure indoor and outside conditions.

Gorman & Company is an Equal Employment Affirmative Action Employer