Sous Chef

• Work with other F&B managers and keep them informed of F&B issues as they arise.
  
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  
• Prepare and submit required reports in a timely manner.
  
• Monitor the quality of all food products and presentation.
  
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
  
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  
• Respond to guest complaints in a timely manner.
  
• Ensure compliance with SOP’s in all outlets.
  
• Ensure compliance with requisition procedures.
  
• Conduct staff performance reviews in accordance with the Hotel standards.
  
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  
• Know and enforce all local health department sanitation laws.
  
• Know how to compute daily food costs.
  
• Work with the Director of F&B to create and implement menus.
  
• Assess food portion size, visual appeal, taste and temperature of items served.
  
• Check all stations at the end of every shift for proper food storage and sanitation.
  
• Check food purchases for proper ordering, quality and price structure.
  
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
  
• Prepare daily food production sheets.
  
• Cut meat, poultry, seafood according to daily business.
  

Requirements

• Education and Experience:
  
  
• • Bachelor’s degree in hospitality/culinary management.
    
  • Strong organizational, analytical, verbal, and written communication skills.
    
  • Supervisory experience required.
    
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
    

Benefits

• TN Visa provided
  
• 57,000 USD Annual Gross Income
  
• Housing available w/rent of 1,100 USD
  
• Vacation and PTO after 1 year
  
• 401(K) Company Match after 6 months
  
• Flight from home city to USA