Sous Chef
Summary
Oversee kitchen staff, prepare meals to hotel standards, and manage food quality and inventory in a hotel kitchen.
TITLE: Sous Chef
DEPARTMENT: Kitchen
REPORTS TO: Executive Chef
JOB SUMMARY
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
ESSENTIAL FUNCTIONS
- Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
- Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
- Adhere to control procedures for cost and quality.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
- Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
- Maintain vacation schedule for proper staffing.
- Report any equipment in need of repair to chef and engineering for service.
- Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.