Sous Chef

REPORTS TO:                      Executive Chef

STATUS:                              Exempt

WORK LOCATION:               Caravan Court Hotel

EXPECTED HOURS:              Minimum of 45 hrs./ Week

JOB SUMMARY: The Sous Chef at Caravan Court Hotel is responsible for overseeing day to day food production.  This includes all outlets and promotional events.  Duties will include hiring and training staff, scheduling for daily operation and special events, and ensuring a high standard of guest satisfaction with patrons.  The Sous Chef will be a part of the food service productivity and must be prepared to work both AM and PM shifts.

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Physical abilities:

Standing for a minimum of 5 consecutive hours

Walking for a minimum of 5 consecutive hours

 Crouching (Bend at knees)

Stooping (Bend at waist)

Twisting (knees, waist, and neck)

Balancing

Reaching (overhead extension)

Handling and grasping

Dexterity/feeling

Pushing/pulling:

Lifting/carrying a maximum of 50 lbs.

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Working Environment:

Will work mainly indoor and outdoor restaurant areas

Must be comfortable with kitchen equipment

All interior areas of the hotel.

Exterior of hotel with exposure to weather conditions.

Exposure to hot and cold food items and beverages.

Will work near moving or mechanical parts i.e. dishwashers, ovens

May work near toxic/caustic chemicals

Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils

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Duties:

Display exceptional knowledge of all menu items and prices.

Ensure core standards are adhered to by all kitchen and hotel staff

Schedule kitchen and steward staff according to reservations and hotel occupancy and post weekly

Participate in recruiting initiatives, new hire process

Complete biweekly payroll

Complete month end food inventory on the food inventory spreadsheet

Be present in the kitchen during peak restaurant hours and special events

Ensure all shifts have appropriate coverage

Review Open Table at the beginning of each shift

Manage budgeted cook and steward hours

Assign sections to appropriate scheduled staff

Ensure all opening duties are assigned and completed

Ensure all closing duties are assigned and completed

Schedule and execute weekly cleaning and monthly deep cleaning

Participate in any off-site events

Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up

Schedule and host monthly Bravo meeting

Create and assign weekly trainings.  Roll out to staff

Any other duties as assigned by the Executive Chef and General Manager

Ensure kitchen staff is adhering to all service standards and codes of conduct

Be instrumental in achieving the food cost goals

Maintain an A grade on health inspections

Ensure all kitchen equipment is clean and functioning properly

Coordinate equipment repairs and contract cleaning of kitchen area

Maintain adequate inventory and par levels

Cleanliness of food storage areas

Order food items according to occupancy and banquet event orders

Ensure all cooks are equipped with appropriate knowledge to perform their roles effectively

Train and rehearse service standards with all kitchen staff

Communicate all special events and promotions with kitchen staff

Source and participate in events that help promote the hotel and all outlets

Schedule continuous staff training on cooking techniques

Ensure room service and amenities are prepared according to company standards

Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table

Be proficient in Microsoft Word, Excel, and PowerPoint