Sous Chef

Title:

Sous Chef

Job Description:

Oversees daily food service operations to all outlets (including but not limited to outside catering)

Typical Work Conditions:

Kitchen, office

Equipment Used:

Stove, oven, mixer, slicer, food processing, grinder, broiler, boiler, commercial dishwasher, computer

Knowledge/Training:

• Formal culinary training backed by previous career experience is required
• Culinary arts degree is desirable but not necessary
• Must possess excellent organizational, leadership, and communication skills
• Must pay great attention to detail.
• 2^nd language helpful
• Working knowledge of various computer software programs (MS Office, POS etc.)
• Familiar with industry’s best practices
• Accuracy and speed in handling emergency situations and providing solutions

Essential Tasks:

• Menu planning and pricing with executive chef; ordering food and supplies
• Scheduling and training of kitchen personnel
• Monitoring employee performance
• Manage inventory and ensure the kitchen operates according to safety and sanitation standards
• To maintain Hilton standards of inspections through local, state and EcoSure HACCIP program
• To be the chef when the chef is not in to take control and run the kitchen in a professional manner
• To learn, master and utilize the Avendra program for ordering purposes and also to relieve in the absence of the chef
• To continue and maintain the food controls that the chef implemented to keep the food cost at or lower than the budgeted number
• To improve communications between the line and the service associates so that the operation can be more profitable and efficiently
• Check produce for possible day or following day delivery
• Check all room amenity forms and assign to proper personnel
• Maintain the kitchen recipe book and provide copies for all kitchen team members
• Meet with Arthur’s/Mkt K&B supervisor/manager to discuss daily events, reservations and changes in menu
• Make a list of daily tasks for staff and assign employee duties for the day