Sous Chef, Restaurant R'evolution

Sonesta International Hotels Corporation•New Orleans, LA

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

Requirements

Meet minimum age requirement of jurisdiction
Ability to communicate effectively with the public and other Team Members
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Appropriate professional appearance and demeanor
3 years of previous line experience preferred, preferably high volume plus 2 years fine dining experience
Candidates should be able to perform all basic and intermediate cooking skills
Ability to work multiple stations in the kitchen
The employee is regularly required to stand and use hands to finger, handle, or feel. The employee is frequently required to talk or hear. The employee is occasionally required to walk, reach with hands and arms and stoop, kneel, crouch, or crawl.
The employee must occasionally lift and/or move up to 100 pounds.

Nice To Haves

Culinary degree or related hotel experience is preferred

Responsibilities

Supervise activities of assigned staff, communicate goals, and assign/schedule work.
Communicate and enforce policies and procedures.
Recommend and initiate disciplinary, or other staffing /human resources- related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Assist with employee selection, training and development, and performance coaching.
Assist in developing new menu concepts.
Develop test, and cost out new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Inspect the cleanliness of the line floor and all kitchen stations.
Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
Notify the Maintenance Department of any needed repairs.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain and strictly aide by proper storage procedures and state sanitation and health regulations.
Notify the maintenance Department of any needed repairs.
Maintain waste and control costs.
Assist’s in determining the minimum and maximum stocks of all food, material and equipment.
Assist’s cooking and food preparation as required.
Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering and banquet staff with banquets, parties and other special events.
Interact with outside contacts: Guests-to ensure their total satisfaction Vendors- to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies- regarding safety matters and kitchen inspections
May serve as Manager on Duty.
Deliver Passionate & Engaging Service to our Guests You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone
Build solid relationship with your Colleagues Treat colleagues with respect and dignity
Food/Beverage Service Worker Permit, where applicable