Sous Chef - Hunt Room

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Hunt Room - Cavalier Historic Hotel

Overview:

A Sous Chef will be responsible for the consistent, profitable and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation. The Sous Chef leads the Kitchen Staff when the Executive Chef of Restaurants is absent.

Responsibilities:

• Oversee meal service during peak dine times.

 

• Perform all duties of Culinary and related kitchen area Associates to train new Associates and step in and assist during high demand times.

 

• Supervise daily shift operations and oversee production and preparation of culinary items.

 

• Open and close kitchen shifts and ensure completion of assigned duties.

 

• Maintain food handling and sanitation standards.

 

• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.

 

• Assist with developing menus and promotions.

 

• Operate all department equipment as necessary and report malfunctions.

 

• Purchase appropriate supplies and manage food and supply inventories according to budget.

 

• Supervise staffing levels to ensure that guest service, operational needs and financial objectives are met.

 

• Understand and implement Safety Standards.

 

• Develop railroad-cleaning schedules for Associates; ensure Associates follow cleaning schedules and keep their work areas clean and sanitary.

 

• Ensure all Associates have proper supplies, equipment and uniforms.

 

• Assist in Monthly Food Inventories.

 

• Communicate areas in need of attention to staff and follow up to ensure follow through.

 

• Help train Associates in safety procedures and supervise their ability to execute departmental and hotel emergency procedures.

 

• Participate as needed in the investigation of Associate accidents.

 

• Understand and comply with loss prevention policies and procedures.

 

• Oversee all aspects of the Stewarding team including but not limited to:

 

• Collaborate with assigned Recruiters to determine and implement hiring guidelines and standards for the Stewarding team.

 

• Ensure clean and safe kitchen in all property outlets.

 

• Coordinate with Banquet team to prepare, deliver, clean, store and inventory Banquet china, glass and silver.

 

• Maintain back dock cleanliness and organization.

 

• Ensure adequate supply of cleaning chemicals, and requisition as needed.

 

• Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).

Qualifications:

Education	Culinary Degree preferred
Skill	Understanding of restaurant, room service, bar/lounge, and banquet department procedures Knowledge of basic sanitation requirements and food handling safety standards Effective decision making skills Strong customer and associate relation skills Knowledge of overall hotel operations as they relate to the kitchen Ability to effectively manage labor productivity Good presentation and platform skills Good communication skills (verbal, listening, writing) Strong organization skills Effective conflict management skills Effective change management skills Good training/facilitator skills Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
Experience	Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling

Wage/Salary: $60,000 annually