Sous Chef

Sous ChefSous Chef is responsible for running a specific culinary outlet on a daily basis under the direct supervision of the Executive Chef. Maintain established quality standards. Developing and driving a positive work environment. Improving guest and employee satisfaction and maximizing revenues. Oversee preparing and plating of all menu items, special requests and opening/closing duties of assigned outlet. This position will have a heavy focus on Banquets and assisting the banquet chef.Essential FunctionsOversee assigned culinary outlet, collaborating with Executive Chef and Executive Sous Chef assuring outlet is running efficientlyAssist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstrationControl waste and monitor labor, be aware of the costs attached to the area of responsibilityControl food quality at all time ensuring high quality standards are maintainedOversight of sanitation program throughout culinary departmentDaily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulationsAssist in interviewing, hiring and retaining culinary staffTraining and development of staffFollows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required.Ensure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.Orient all new hires utilizing company handbooks and support materials.Leads training and recognition for employees at all levels and maintains a team-oriented environment.Lead by example and constantly look for new and more effective ways of improving our products, guest services and profitabilityAttend BEO meetings as requestedParticipate actively in the preparation of culinary monthly meetingCheck and report any equipment malfunctioning or failuresWork quickly and complete assignmentsEnsure daily production lists are being filled out and utilized by staffOversee set up of all work stations ensuring all requirements are organized prior to the opening of the restaurantConduct line checks daily before service to ensure quality and readinessEnsure all hourly staff follow the meal break policy and takes immediate action when correction is neededExpedite during service ensuring plated menu items are up to specificationMust be able to relieve any cook position to work station as neededOversee set up and serve functions according to Banquet Event ordersAnticipate business levels, plan and prep accordingly for following dayEnsure strict adherence to recipe specification with staff ensuring proper portion sizes and cooking methods are followedAccommodate any special requests with guests whenever possibleResponsible for proper closing procedures to include walk through of stations, kitchen and walk ins, ensuring all product is properly stored and all areas sanitaryCheck out all cooks before they leave to ensure stations and prep are stored correctlyReceive and check food items from requisitions and/or orders and ensure items are properly stored.Place daily orders for products, produce/proteins/dry goods/etcMust be familiar with all kitchen equipment and machinery including safe operation and maintenanceAdhere to established safety standards and assist in preventing accidents by being aware of hazardous situationsConduct daily pre-shift meetings with both FOH and BOH to ensure proper communication with staffPrepare and post employee work schedules to reflect operating forecastReview and correct payroll time edits dailyActively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.Perform other duties as directed, developed or assigned.QualificationsRequiredHigh School Diploma or GED-Equivalency.Must be either a graduate from a culinary school with 2 to 4 years previous culinary supervisor or higher experience or 6 to 8 years culinary supervisor or higher experience in multiple culinary/food & beverage department in a fine dining establishment.Ability to communicate in English with vendors, guests and staff to their understanding.Knowledge of basic computer functions, including Microsoft Word & Excel.Must be able to perform mathematical calculations including but not limited to conversion of recipes.Must have current and up to date San Diego County food handlers card.Must be flexible in scheduling, including 3rd shift if needed.Must have own tools to perform assigned duties.Dedication to excellence with continued development of our hotel reputation.Desirable2 years prior Sous Chef experiencePrior working experience in a 5 star/5 diamond hotelServe Safe CertificationSkillsRequiredAdvance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expeditingGarde Manger and baking skillsSupervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standardsExperience in the administration side of the kitchenAbility to multi-taskAbility to work long hoursKnowledge of kitchen terminologyKnowledge of products, uses and availabilityDesirableKnowledge of current food trends.High level of creativity.Experience in both ala carte and banquets.Travel RequirementsSome travel is required for training, conferences, and special events.Physical DemandsFrequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.Constant need to perform the following physical activities: grasping, turning, finger dexterity.Occasional need to stand for long periods of time.Lifting/carrying up to 30 lbs. frequently and 45 lbs. occasionally.Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach.Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipmentMust be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.