Sous Chef

Job Responsibilities

Organizes and maintains work areas, cooler and pantry storage for restaurant
- Familiar with and enforces food safety and health guidelines
- Provides input for creation of restaurant and bar menus
- Completes daily food production sheets and other reports
- Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
- Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage
- Inspects ingredients upon delivery and before use to ensure quality
- Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
- Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

Manages kitchen staff
- Relays feedback of restaurant employees to department manager
- Trains kitchen staff
- Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes
- Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage
- Conducts interviews with potential hires upon request

Prepares and inspects food to maintain quality standards
- Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards
- Assists in cutting meat, preparing food and stocking restaurant workstations
- Shares food and beverage complaints with Executive Chef and works to resolve
- Participates in vendor and outlet food tastings
- Ensures department adheres to Carlson, hotel, local and state health, hygiene and safety policies

Works with other departments to efficiently operate restaurant kitchen
- Maintains current and seasonal recipes for menu items
- Aware and informed about hotel events which impact restaurant and food inventory
- Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef
- Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
- Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence
- Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events

Creates 100% guest satisfaction by providing the Yes I Can experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
- Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
- Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
- Provides Yes I Can genuine hospitality and teamwork on an ongoing basis
- Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
- Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to hotel policies and procedures
- Attends work on time as scheduled
- Follows hotel grooming and hygiene standards
- Minimises safety hazards by following all safety rules and procedures
- Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
- Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
- Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
- At all time projects a favourable image of Brand to the public

Job Requirements
- Knowledge of local health and safety regulations
- Culinary degree or equivalent experience
- 4 years progressive experience in high-volume kitchen
- Excellent oral and written communication skills
- Collaborate effectively with other hotel employees and managers to ensure teamwork
- Able to resolve conflicts guests, supervisor and employee
- Strong floor presence with focus and energy
- Ability to multitask and work well under pressure