Sous Chef

5 days ago

Savannah, Georgia, United States Sage Hospitality Full time
Job Overview

The Sous Chef - Food Production Manager is responsible for managing the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Key Responsibilities
  • Food Production Management: Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced that conforms to all franchise standards.
  • Human Resources Management: Manage human resources in the production and preparation areas of the kitchen to attract, retain, and motivate employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach, and counsel employees, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination as appropriate.
  • Maintenance and Sanitation: Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
  • Labor and Food Cost Control: Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
  • Accident Prevention: Promote the Accident Prevention Program to minimize liabilities and related expenses.
Requirements
  • Education/Training: High school education or equivalent.
  • Experience: Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
  • Knowledge/Skills: Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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