Sous Chef - Hourly - Hotel Restaurant -

Overview:  Sous Chef - 

The Assistant Chef / Sous Chef is responsible for safely and efficiently preparing and cooking food that will keep our customers coming back.  Our goal is to have customers tell us that our food and service is excellent!

Additional Information:

In order to apply for this position, you must be legally authorized to work in the United States.  Upon hire you must complete the I-9 form within the first 3 days of employment. 

We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction.  We also expect our employees to champion, embrace and live the company values: Fun, Accountability, Concern for Others, Continuous Improvement, and Trust.  Our values are at the center of everything we do.  We use them as guides to make decisions and chart our course on a daily basis.

Essential Functions of the Job:

• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs
• Ability to communicate effectively with team members and guests; (i.e. use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand  and follow instructions as directed by supervisor/manager
• Reporting to work on time and ready to begin your shift (being tardy places an unfair burden on the team)
• Working Safely is a condition of employment.  All employees must follow the safety policies and procedures
• Performing the job duties as described. (Reasonable accommodations will be considered in accommodating disabilities.  If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Sous Chef Expectations of all Employees:

• Be polite, courteous and helpful to all guests and coworkers, displaying a positive “can do” attitude while maintaining a high level of professionalism consistent with the company values
• Acknowledge our guests with a smile and friendly “hello.”  Promptly attend to guest needs
• Comply with all hotel policies and procedures, i.e. Employee Handbook, Conduct Policy, Safety Policy, etc.
• Comply with guest privacy standards
• Report to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor.  (Fraud, Dishonesty and False Statements regarding an injury will result in disciplinary action up to and including termination)
• Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager
• Arrive to work on time (follow call-out policy), and in appropriate work attire, (uniform, foot wear and name tag) neat in appearance
• Complete work in a timely manner and meets productivity standards/expectations
• Seeks approval from management prior to working overtime (i.e. punching in early or staying beyond scheduled shift) 
• Keep work area clean, neat, and well organized
• Demonstrate a team behavior and attitude of working together to accomplish tasks (even if outside specific job duties) 

Sous Chef - Job Duties and Responsibilities:

• Knowledgeable of kitchen and restaurant safety and emergency procedures
• Responsible for handling and storing food in a safe and sanitary manner in accordance with sanitation codes
• Follows recipes, formulas and plate specification to provide consistency and uniformity in all meals.  Assist Chef in creation of specials and other specialty menus
• Receives orders from servers and prepares meals as requested by the customer (timing orders to come up at the proper time – serving hot food hot, cold foods cold, while ensuring guest satisfaction).  Garnishes plates
• Prepares meals in accordance with established portion and quality control standards
• Prepares and controls food usage in order to minimize waste and control food costs (cost conscious)
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health board inspection and brand standards.  (Maintain at all times a well organized and sanitary cooking environment)
• Responsible for setting up, breaking down and cleaning up cook areas, including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet line and sink basins
• Responds in courteous manner to guests complaints or requests
• Advise the Executive Chef of low inventory items and performs receiving and inventory duties as specified
• Responsible for complying with appropriate meal checklist, rotating foods properly while maintaining an adequate supply of needed products for next shift
• Prepares food for banquets as specified by function contracts
• Assistant to Executive Chef and assumes chef’s responsibilities in their absence
• Assists in training and supervision of kitchen employees
• Inspects refrigerator and storerooms for cleanliness and proper temperature
• Performs other duties as assigned
• Skills Required:        

   

  Ability to work well with others (i.e. interacts appropriately with guests and staff.)  Ability to follow instructions and complete tasks safely and efficiently, communicate effectively, ability to learn and adapt to change. Ability to operate production kitchen equipment; maintain speed in meal production while ensuring high quality food; Be creative; and well organized

  Sous Chef Experience / Education:     

   

  Minimum 2 years’ experience.  High School diploma and/or equivalent work experience. Culinary Arts education preferred

  Performance Measurement:

  90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc.

  Physical Demands:

  This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting up to 50 pounds, twisting and kneeling.  Requires flexible working hours including nights and weekends; extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

  The selected candidate will be eligible for benefits after 90 days: medical, dental, vision, 401K, PTO (personal time off), holiday pay

Keywords:  Cook, Chef, Food and Beverage, Culinary, Hotel Restaurant, Sous Chef,