Hotel Sous Chef - Hyatt LI

Position Summary:
The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executive 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.

Pay: $75,000 / Per Year