Hilton Marietta - Sous Chef

Core Responsibilities:
 Efficiently supervise, guide and train kitchen associates to provide quality food
production for both restaurants and banquets, focusing especially on timing, portions,
food quality and sanitation/cleanliness.
 Ensure the standards pertaining to storage, rotation, production, portions, quality and
appearance are followed at all times. Follow food handling guidelines.
 Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
 Efficiently expedite food from front line during meal periods.
 Ensure appropriate inventory of supplies and materials needed for associates to perform
their jobs.
 Participate in monthly food and beverage inventory.
 Follow procedure on portion control – check all food for right price, code amounts,
servers’ name, food cost control and that the check was rung up properly.
 Assist in menu and recipe creation, in cooperation with Executive Chef.
 Other duties as assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, and Competencies:
 Prior experience in kitchen leadership role
 Effective communication skills, both verbal and written
 High work ethic and self-initiative
 Strong computer skills in Microsoft Suite
 Regular attendance according to established guidelines
 May be required to work varying schedules to reflect the business needs of the property
 Must possess basic computational ability
 Focus and maintain attention to tasks, and complete work assignments on time despite
frequent interruptions
 Ability to work in high pressure, sometimes stressful situations.
 Ability to maintain excellent relationships with staff and maintain staff and guest
confidentiality at all times
Physical Requirements:
 Stand and walk for varying lengths of time, often for extended periods of time
 Work takes place in an environment that can be very hot and very cold throughout the
shift.
 Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
 Good communication skills, both written and verbal
 Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
listening and hearing ability and visual ability
 Must have finger dexterity to be able to operate office equipment such as computers,
printers, multi-line phone, filing cabinets, photocopiers and other office equipment as
needed