Sous Chef

We are seeking a highly motivated and experienced Sous Chef to join our team. The successful candidate will be responsible for assisting the Head Chef in managing the kitchen, ensuring that all food is prepared to the highest standard and that the kitchen runs smoothly.

Responsibilities:

- Assist the Head Chef in managing the kitchen and ensuring that all food is prepared to the highest standard

- Oversee the preparation and cooking of food

- Ensure that all kitchen equipment is maintained and in good working order

- Manage and train kitchen staff

- Ensure that all food safety and hygiene regulations are adhered to

- Assist in menu planning and development

- Monitor inventory levels and order supplies as needed

- Maintain a clean and organized kitchen environment

Requirements:

- Proven experience as a Sous Chef or similar role

- Excellent knowledge of culinary arts and cooking techniques

- Strong leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Knowledge of food safety and hygiene regulations

- Ability to manage and train kitchen staff

- Strong organizational and time management skills

- Ability to work flexible hours, including evenings and weekends

If you are a passionate and dedicated Sous Chef with a desire to work in a dynamic and challenging environment, we encourage you to apply for this exciting opportunity.

Job Duties & Functions

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Avion 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 warm and friendly demeanor at all times.
• Maintain food costs within budget guidelines.
• Establish and maintain a file of recipe cards according to Avion Hospitality standards.
• Attend Weekly F&B Meeting.
• Assist the chef with monthly department meetings with kitchen staff according to Avion Hospitality standards.
• Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s.
• Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards.
• Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
• Ensure implementation of all Avion Hospitality policies and all house rules.
• Prepare, implement and maintain a record of food specifications.
• Oversee all kitchen work areas including cooks and stewards.
• Assist with preparations of employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis according to
• Avion Hospitality S.O.P.'s.
• Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards.
• Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
• Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards.
• Participate in required M.O.D. coverage as scheduled if applicable.
• Supervise staff in all food preparation, including proper receiving and storage of all food and food related items.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Complete all paperwork required by Avion Hospitality on a timely basis.
• Review B.E.O.s and attend the Daily B.E.O. Meeting.
• Develop and adhere to kitchen budget according to Avion Hospitality standards.
• Participate in and oversee monthly food inventories.
• Cost out breakfast and salad buffets quarterly (at a minimum).
• Participate in special F&B promotions and critique them after implementation.
• Ensure competitive bidding and adhere to corporate purchasing guidelines.
• Develop and implement systems to control waste.
• Review/change menus as per corporate directive and hold menu tastings after a menu change.
• Recommend to General Manager all kitchen operating supplies and capital purchases required.
• Maintain awareness of local competition and industry trends.
• Develop employee morale and ensure training of all Kitchen personnel.
• Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Maintain follow through for all guest requests and complaints presented to the kitchen.
• Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use.
• Develop production schedule for work assignments.
• Establish and maintain key control system.
• Attend monthly all-employee meetings and any other functions as required by management.
• Ensure that plating standards and use records are posted according to Avion Hospitality standards.
• Review food sales for accuracy daily.
• Review menu abstracts, P.O.S. report and daily food cost report.
• Operate and be able to make changes in P.O.S. system.
• Maintain an "86'd" item board.
• Plan employee menus and oversee Employee Breakroom.
• 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.
• Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
• Maintain required pars of all stock.
• Perform any other duties as requested by the General Manager or Executive Chef.

Working Conditions/Environment

The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Frequency Grid 112019N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift)

Work Environment

Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F

Associate is subject to outside environmental conditions: No effective protection from weather.- N

Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F

Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O

Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O

Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C

Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F

Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C

Associate is required to function in narrow aisles or passageways.- O

Associate is exposed to infectious diseases.- O

None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O

Physical Requirements

Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O

Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F

Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- FKneeling: Bending legs at knee to come to rest on one or both knees.- F

Crouching: Bending the body downward and forward by bending leg(s) and spine.- FCrawling: Moving about on hands and knees or hands and feet.- O

Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F

Standing: Remaining upright on the feet, particularly for sustained periods of time.- C

Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C

Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C

Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C

Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C

Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C

Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C

Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C

Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C

Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C

Lifting

Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C

lbs.

Background Check

This job requires a valid drivers' license and motor vehicle background check.- Yes

This job requires a criminal background check.- Yes

This job requires a drug screen to be completed.- No

General

This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor.Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company.Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract.I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.