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Sous Chef

1 month ago

Des Moines, United States StepStone Hospitality Inc. Full time
Job DescriptionJob DescriptionDescription:

· Assist the Executive Chef/Food & Beverage Director in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development.

· Schedule all subordinate 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.

· Ensure that liquor laws and liquor rules of the State of Minnesota and the City of Brooklyn Park are followed.

· Ensure the beverage service policies of NIECC are strictly adhered to.

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. Additional education preferred.

· Ability to timely obtain any required licenses or certificates.

· CPR training required; first aid training preferred.

· Additional language ability preferred.