Sous Chef

Essential Functions:

• Menu Development- Work closely with the FOH leaders to create innovative and diverse menus that cater to the preferences and dietary needs of the hotel guests. Ensure menu pricing is competitive and reflects the quality and exclusivity of the restaurant. 
• Financial management– Manage he annual F&B budget, ensuring financial goals are met while maintaining high-quality standards. Implement cost control measures and monitor expenses to maximize profitability.
• Ordering- create order guide and create a weekly ordering system.
• Labor control- Scheduling all BOH staff and managing employee productivity. Compliance with the hotel’s financial goal.
• Health and sanitations– All DOH standards are met. Train staff on proper usage of chemicals and machinery.
• Accountability-Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and job duties. Create SOP’s and checklist.
• Training– Spot check for quality control and preform necessary coach and counseling to elevate the team members quality of work. 

Other Requirements, Reasoning Abilities And Physical Demands

• Participates in production of all food items necessary for operation.
• Collaborate with FOH leaders in shift coverages.
• Attend daily and weekly operations related meetings. 
• Visually inspects, selects, and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations.
• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable.
• Involved in recruiting and interviewing kitchen team members.
• Conduct monthly inventory of all dry goods, produce, proteins, etc.
• Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability.
• Ensures staff is compliant with uniform and grooming standards.
• Complete other duties as assigned by Leadership or other superiors.
• Demonstrate positive leadership characteristics and act as a role model for staff members.

Required Skills & Qualifications: 

• High School graduate required. College degree preferred.
• At least three (3) years relevant experience as a Sous Chef or Lead Chef role in a full-service chef-driven restaurant. 
• Food handler certification required.
• Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues.
• Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction.
• Ability to multi-task
• Ability to work under pressure in a fast-paced kitchen environment.
• Open availability, must be able to work weekends and holidays.