- Key Job Functions
- Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine
- Plan and organize production, purchasing and scheduling
- Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team
- Establish professional demeanor and standards of the management team for the outlet
- Delegate responsibility effectively to use the strengths of the entire culinary team
- Perform administrative tasks as assigned by the Executive Chef
- Demonstrate a thorough mastery of all cooking techniques: saut, braise, poach, grill, fry, steam, etc.
- Create innovative dishes and plate presentations using seasonal and regional ingredients.
- Work quickly and efficiently to meet deadlines and demands of business
- Check staffing, uniforms, daily production sheets, etc
- Check production for all meal periods to ensure consistency
- Train staff on all menu items
- Demonstrate responsibility for food and labor costs in all outlets
- Hold and attend regular staff meetings
- Maintain a clean and safe work environment, following rules and regulations of the local health department
- Keep informed of guarantee and count for all banquet food functions and events on property.
- Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled.
- Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef.
- Perform and assist with schedules, events and needs of other chefs within the property.
- Deliver Passionate & Engaging Service to our Guests
- You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
- You will consistently deliver our GUEST model:
- Greet or welcome everyone, warmly with a smile
- Use eye and ear contact and guest's name
- Establish/anticipate needs
- Solve and own all requests/complaints
- Thank everyone
- Build solid relationship with your Colleagues
- Treat colleagues with respect and dignity
- Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
- Track record of delivering exceptional guest or client experience
- Knowledgeable and dexterous using all manner of complex kitchen equipment.
- Expert skills and experience planning, designing, and preparing meals.
- Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
- Strong communication skills (Effective and clear communicator).
- Excellent time management and organizational skills.
- Proven leadership and creative abilities inside the kitchen.
- Appropriate professional appearance and demeanor
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Must be available to work nights, week-ends and holidays as needed.
- Ability to speak effectively before groups of customers or employees of organization
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
- Three years' experience performing a supervisory or management role in Culinary.
- Culinary degree or relative experience
- ServSafe certification.
- Experience managing in a union environment required
- Medical, Dental and Vision Insurance
- Health Savings Account with Company Match
- 401(k) Retirement Plan with Company Match
- Paid Vacation and Sick Days
- Sonesta Hotel Discounts
- Educational Assistance
- Paid Parental Leave
- Company Paid Life Insurance
- Company Paid Short Term and Long Term Disability Insurance
- Various Employee Perks and Discounts
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Sous Chef - Redondo Beach, United States - Sonesta International Hotels
Description
Job Description SummaryThe Sous Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.
Job Description
A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 25 pounds.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to outside weather conditions, extreme cold and extreme heat. The noise level in the work environment is usually moderate.
Additional Job Information/Anticipated
Pay Range
75,000-85,000
Benefits
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
