Hotel Sous Chef

StepStone Hospitality•Salt Lake City, UT

About The Position

· Assist the Executive Chef in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development. · Schedule all associates to adhere to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Achieve budgeted revenues and expenses and maximize profitability related to the restaurant. · Contribute to the profitability and guest satisfaction perception of other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Perform all duties in a professional manner and in accordance with company policies. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in employee handbook and departmental training. · To assume responsibility for production in each area of the kitchen as business levels demand. · Ability to follow production sheets to ensure efficient ordering of food and accurate production. Use their full potential, minimizing waste and using proper food rotation principles. · Work with chefs to maintain budgeted labor and food costs. · Assist in all areas of the kitchen and fill all positions as needed. · Responsible for opening and closing procedures for the kitchen. · Train new staff members and participate in on-going training for current staff members. · Interview candidates for employment following proper interview procedures. · Accommodate management requests and special requests as deemed appropriate. · Attend meetings as required. · Assist in the development of menus. · Prepare the weekly work schedule and maintain flexibility to accommodate business demands. · Maintain flexible schedule to accommodate business demands. · Supervise the culinary and stewarding staff. Delegate work as required. · Maintain high level of creativity and overall culinary standards.

Requirements

Minimum lifting of 50 pounds.
Pushing, bending, stooping, upward reaching, manual dexterity.
Hearing, writing, typing.
Minimum pulling of 50 pounds. Other duties may be assigned.
Must have a comprehensive knowledge of all hotel departments and functions.
Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
Must have exceptional mathematical and computer skills.
High school education and relevant training and experience required.
Ability to timely obtain any required licenses or certificates.
CPR training required; first aid training preferred.

Nice To Haves

Additional education preferred.
Additional language ability preferred.

Responsibilities

Assist the Executive Chef in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development.
Schedule all associates to adhere to labor standards guidelines and maintain adequate staffing levels.
Supervise all cooking operations including methods, portioning, and garnishing.
Assist in planning meals and developing menus.
Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events.
Requisition food and equipment by giving specifications, quantities, and quality descriptions.
Ensure attractive presentation of all food dishes.
Maintain health and sanitation standards.
Achieve budgeted revenues and expenses and maximize profitability related to the restaurant.
Contribute to the profitability and guest satisfaction perception of other hotel departments.
Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
Maintain and correct procedures for inventory control.
Ability to accurately use various office and accounting software.
Perform all duties in a professional manner and in accordance with company policies.
Follow all safety procedures to ensure a safe working environment.
Maintain uniform and grooming standards as outlined in employee handbook and departmental training.
To assume responsibility for production in each area of the kitchen as business levels demand.
Ability to follow production sheets to ensure efficient ordering of food and accurate production. Use their full potential, minimizing waste and using proper food rotation principles.
Work with chefs to maintain budgeted labor and food costs.
Assist in all areas of the kitchen and fill all positions as needed.
Responsible for opening and closing procedures for the kitchen.
Train new staff members and participate in on-going training for current staff members.
Interview candidates for employment following proper interview procedures.
Accommodate management requests and special requests as deemed appropriate.
Attend meetings as required.
Assist in the development of menus.
Prepare the weekly work schedule and maintain flexibility to accommodate business demands.
Maintain flexible schedule to accommodate business demands.
Supervise the culinary and stewarding staff. Delegate work as required.
Maintain high level of creativity and overall culinary standards.