The Sous Chef customarily and regularly directs the work of two or more full time equivalent team members. The Sous Chefs are responsible for monitoring and evaluating team member performance and have primary responsibility for providing recommendations as to hiring, firing, promotion and other changes of status of team members within the Department. The Sous Chefs also customarily and regularly exercises discretion and independent judgment in defining and achieving Department objectives and has primary responsibility for evaluating those objectives and making recommendations for changes to Department structure, management, and goals.
Performance will continue to be measured on meeting the performance goals established by the General Manager and updated periodically.
Timekeeping:
It is your responsibility to accurately record hours worked including meal periods. Time recorded must reflect actual time worked.
The Company reimburses team members and department managers for reasonable and necessary expenses in accordance with the hotel’s expense reimbursement policy. Refer to the team member handbook for details. You are responsible for administering this policy for the Department.
JOB PROFILE (a summary of key responsibilities and subjective attributes):
The Sous Chefs will create menu offerings and specials that reflect a high level of culinary expertise and creativity while ensuring a product that is consistent in quality and presentation. Perform skillfully in multiple food & beverage outlet(s) with a wide variety of cuisines. Responsible for direct supervision of prep, line and lead line cooks. Incorporate local ingredients into cooking. Provide mentorship and support to the culinary team, demonstrating a creative and innovative approach to cooking. Provide staff with continuous culinary training and development opportunities. Complete necessary purchase orders, conduct inventory.
STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
SKILLS AND QUALIFICATIONS:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Essential:
1) Minimum six (6) years experience as a Lead Cook in a Four to Five Diamond hotel/resort/restaurant
2) Proven administrative skills
3) Proven ability to develop recipes
4) Experience with food costing, prep lists, station set up diagrams, food photos and purchase orders.
5) Proficiency and ability to train staff in all food stations
6) Professional presentation and clear communication skills
7) Must have management Serve Safe certification
Desirable:
1) Ability to read, write and communicate in English
2) Ability to communicate in Spanish
3) Experience with Microsoft Office including Word, Excel, Publisher
4) Proficiency with Purchasing Systems
5) High volume banquet experience
ESSENTIAL JOB FUNCTIONS:
1) Oversee aspects of kitchen management including:
a. Controlling costs
b. Maintaining par and inventory levels
c. Submitting purchase orders
2) Produce menu offerings that are reflective of a high level of culinary skill and expertise
3) Conduct performance evaluations, coaching, counseling and disciplinary action
4) Develop daily/nightly specials
5) Work directly with Executive Chef and Director of F&B to ensure daily, weekly and monthly fluidity and complete success of all aspects of the kitchen and F&B function
6) Communicate daily with chef staffing, BEOs
7) Attend weekly BEO meetings and manager meetings to ensure accurate interfacing with other resort management
8) Assimilate and assist with banquet event orders; including organization, daily, weekly, ordering and pre-event infrastructure
9) Assist and oversee BEO execution including prep, delegation, organization and execution
10) Overseeing event finale, cleaning and proper storage of product
11) Daily and weekly ordering and inventory of produce, proteins and dry goods
12) Assisting with month-end inventory including month-end product usage, accurate ordering and physical inventory.
13) Weekly scheduling and labor management
14) Assist with weekly kitchen schedules based on occupancy, events and general business levels
15) Proficiency with propel and daily monitoring and adjusting
16) Maintaining of emails and replies in a proper timely manner
17) Assist with the Chef team on holding employees o the standards that are set forth
18) Coach and could employees
19) Work with HR on onboarding new employees
Please submit your resume
or you may fill out an application at:
2700 Buena Vista Dr
Paso Robles, Ca
