Sous Chef - Hotel Longmont Located: Longmont, CO 80501
Full-Time
Reports To: Director of Food & Beverage
Salary: $55,000 per year DOE JOB DESCRIPTION The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. JOB RESPONSIBILITIES - Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
- Participate in the development of the kitchen's business strategies
- Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
- Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
- Provide employees with the tools and environment they need to be successful
- Develop and implement strategies and practices that support employee engagement
- Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
- Coordinate service with restaurant and banquet operations
- Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
- Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
- Ensure that stations are set up properly in time for service
- Ensure that food is properly covered, dated, stored, and rotated
- Ensure the correct temperature of both stored and prepared foods
- Taste all food items for quality purpose before service begins
- Use food preparation tools in accordance with manufacturer's instructions
- Close the kitchen correctly and follow the closing checklist for kitchen stations
- Maintain an organized and sanitized work area at all times
- Make sure all storage areas are tidy and all products are stored appropriately
- Use safe and hygienic food handling practices at all times
- Report any unforeseen circumstances, maintenance needs or faulty equipment
- Follow all company safety and security policies and procedures
- Report accidents, injuries, and unsafe work conditions
- Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
- Comply with quality assurance expectations and standards
- Performs others duties as assigned, requested or deemed necessary by management.
JOB QUALIFICATIONS - High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
- Degree from recognized culinary institution preferred
- Ability to read, write, convert measurements and follow a recipe
- ServSafe Certified
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