Sous Chef

7 days ago

San Antonio, Texas, United States Aimbridge Hospitality Full time
Job Summary

The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

Responsibilities
  • QUALIFICATIONS:
    • At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience, or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
    • Must be proficient in Windows Operating Systems, Company-approved spreadsheets, and word processing.
    • Supervisory experience required.
    • Ability to work a flexible schedule.
    • Must be able to convey information and ideas clearly.
    • Must be able to evaluate and select among alternative courses of action quickly and accurately.
    • Must work well in stressful, high-pressure situations.
    • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
    • Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
    • Must be able to work with and understand financial information and data and basic arithmetic functions.
    • Must maintain composure and objectivity while under pressure.
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
  • Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling, which will vary according to the needs of the hotel.
  • Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
  • Comply with certification requirements as applicable for position, to include: Food Handlers, Alcohol Awareness, CPR, and First Aid.
  • Maintain a friendly and warm demeanor at all times.
  • Fulfill all supervisory duties of the hotel's kitchens.
  • Ensure that all kitchen personnel fulfill their job functions appropriately.
  • Create menus and food presentation.
  • Address and resolve all customer problems in an efficient and effective manner.
  • Perform spot checks for menu accuracy and taste.
  • Minimize spoilage, waste, and overproduction.
  • Regularly review house counts, forecasts, and VIP lists.
  • Monitor all Banquet and Catering activity.
  • Maintain all kitchen inventories.
  • Prepare annual reviews of employees.
  • Assist in the achievement of departmental objectives and goals.
  • Expedite peak meal periods by maintaining a 'hands-on' approach.
  • Works within monthly set food cost budget, adjust food requisitions, and controls waste.
  • Monitors food outlets, buffets, stations, and food displays for creativity, quality, cleanliness, and food safety.
  • Assures timely set up schedules, well-trained cooks in all areas, in proper uniform.
  • Performs other activities as assigned.
  • Be familiar with all Aimbridge Hospitality policies and house rules, as well as hospitality terminology.
  • Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and all other employees.
  • Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
  • Review food sales for accuracy daily.
  • Plan employee menus and oversee Employee Break room.
  • Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
  • Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports, and tracking logs.
  • Maintain required pars of all stock.
  • Perform any other duties as requested by the General Manager.

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