Sous Chef

POSITION OVERVIEW:Sous Chefat The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues.KEY RESPONSIBILITIESThe ability to follow proper payroll and uniform procedures. Serve fellow employees in a friendly and cheerful manner. The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees. Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc. The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers. The ability to review the daily menu and cook the appropriate food items for the entire day's hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime. The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing. The ability to produce food for special theme and ethnic days. The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products. The ability to set the hot food line with items picked up from the kitchens. The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc. The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate. The ability to respond properly in any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. QUALIFICATIONS and REQUIREMENTS: High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency. Must be certified in food service sanitation Reading, writing and oral proficiency in the English language is necessary. Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d' oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items). Prior experience utilizing basic computer programs including Microsoft Office. Must be able to demonstrate a sense of urgency. Possess the ability to follow standard recipes and convert quantities mathematically. Ability to taste all foods to assure correct preparation. PHYSICAL REQUIREMENTSNOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Position: Standing/walking Forward bend, squat, forward reach to retrieve items from cabinets Lifting through height of 6" to 5' (Squatting or forward bend) from dolly to refrigerator shelves Forward flexion of head/neck: during all stirring and chopping tasks Carrying boxes/bags of food a distance of 10 feet Shoulder motions below 90 degrees shoulder flexion Gross grasp to hold tongs, spoons Force: Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea. Pots of food: 25-50 lbs. Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes Repetitions: Standing virtually all day (most standing is in one spot by stove) Walking: occasionally. Lifting from dolly to refrigerator: 10-20 minutes 2 x day Stirring, chopping: repetitive and very frequent Repetitive forward bend of head/neck Repetitive elbow and movements through mid-range for chopping Repetitive wrist motions through partial range for stirring and chopping Environment: Most of the shift is spent standing in front of hot stoves or ovens Sensory: Sight and good sensation are necessary to prevent burning oneself while cooking