Sous Chef

3 days ago

Tucson, United States Loews Hotels, LLC Full time
Sous Chef - Canyon Club (PM Shift)

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

Job Specific

  • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
  • Administers and ensures adherence to departmental guidelines, policies and procedures
  • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
  • Supervises/performs kitchen opening and closing operations
  • Supervises/assists food handlers in the preparation and production of all hot and cold food items
  • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
  • Ensures that all raw food ingredients are received and stored in the proper manner
  • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
  • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
  • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
  • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
  • Reports all equipment maintenance needs to Engineering
  • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
  • Follows New Hire Training and onboarding program in accordance with hotel policy
  • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
  • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
  • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
  • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
  • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
  • Other duties as assigned

General

  • Promotes and applies teamwork skills at all times
  • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
  • Is polite, friendly, and helpful to guests, management and fellow employees
  • Executes emergency procedures in accordance with hotel standards
  • Complies with required safety regulations and procedures
  • Attends appropriate hotel meetings and training sessions
  • Maintains cleanliness and excellent condition of equipment and work area
  • Complies with hotel standards, policies and rules
  • Recycles whenever possible
  • Remains current with hotel information and changes
  • Complies with hotel uniform and grooming standards

Qualifications

  • ACF certification as ‘Sous Chef‘ or culinary degree from recognized culinary institute and equivalent experience
  • Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
  • One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
  • Excellent culinary skills and knowledge of food productions techniques
  • Thorough knowledge and understanding of kitchen equipment use and operation
  • Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
  • Outstanding leadership, management, organizational, and communication skills
  • Ability to speak, read and write English
  • Ability to work flexible schedule to include weekends and holidays

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