- Support senior leadership by developing and assuming basic management responsibilities
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership roles including supervisor(s)
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Ensure proper safety and sanitation of all kitchen facilities and equipment
Qualifications - In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization and relationship skills
- Experience with training, basic financial management and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product in a timely manner
- Strong training and communication skills
- Culinary education and/or on-the-job training, hotel experience preferred
Source: Hospitality Online -
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Description
Sous Chef
Job Overview
Sous chef is responsible for the operations of all the aspects of the kitchen including daily production of food, quality of food, ordering, scheduling of employees, employee relations, menu writing, specials and maintaining sanitation & safety standards. Must have well-rounded culinary skills, strong communication skills, strong training & computer skills and be well organized. Minimum of 2 years of hotel/restaurant experience required. Sous Chef and culinary education preferred. Must be willing to work a flexible schedule including AM & PM shifts, weekends & holidays. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Some of the responsibilities include:
