Department: Food & Beverage Department
Reports to: Executive Chef
Position Summary: The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.
Essential Duties & Responsibilities:
· Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
· Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules
· Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes
· Follow company policies and budgeted labor percentages. Adjust schedules throughout the week to meet business demands.
· Oversee and direct training of new hires in specified phases of the kitchen operation.
· Maintain an ongoing training program for existing staff
· Reevaluate positions of work with Executive Chef to make changes wherever necessary
· Assist the Executive Chef in the research and development of the annual budgets related to your department. Justify any excessive spending on a monthly basis.
· Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively.
· Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets.
· With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items. Establish and follow par levels. Order following the budgeting figures and approval of General Manager.
· Interact with clientele in the absence of Executive Chef as needed. (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.)
· Ensure uniform and personal appearance are clean and professional
· Maintain confidentiality of proprietary information and protect company assets.
· Performs other duties as assigned.
Knowledge and Skills Required:
· High School Education or GED. College degree preferred.
· Minimum of 3 years of previous experience of Sous Chef or another related field.
· Previous hotel-related or customer service experience desired.
· Effective problem-solving abilities.
· Excellent written and verbal communication skills
· Well organized and able to prioritize tasks
· Ability to lift or move up to 50 lbs.
