Sous Chef - Charleston, SC, US

Only for registered members Charleston, SC, US, United States

1 day ago

$40,000 - $60,000 (USD) per year

POSITION OBJECTIVE · Plan, prep, set up and provide quality service in all areas of kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. All mise en place completed to satisfaction of Executive Chef. Employee will be able to follow esta ...

Job description

POSITION OBJECTIVE

Plan, prep, set up and provide quality service in all areas of kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. All mise en place completed to satisfaction of Executive Chef. Employee will be able to follow established recipes and plating guide provided to exact specification. Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef's expectations. Maintain and contribute to a positive work environment.

ESSENTIAL JOB FUNCTIONS

Maintains Kitchen staffing levels so as to provide for optimal performance of all duties

Represents Chef in his/her absence

Administers and ensures adherence to departmental guidelines, policies and procedures

Responsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements

Supervises/performs kitchen opening and closing operations

Supervises food handlers in the preparation and production of all hot and cold food items

Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility

Ensures that all raw food ingredients are received and stored in the proper manner

Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times

Organizes/assists food handlers in the performance of their duties as needed to ensure standards for timely preparation/service of food cooked to order are met

Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards

Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order

Reports all equipment maintenance needs to engineering

Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Hotel standards

Follows New Hire Training in accordance with hotel policy

Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes

Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel

Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events

Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities

Other duties as assigned

EDUCATION/EXPERIENCE

ACF certification as "Sous Chef" or culinary degree from recognized culinary institute or equivalent experience

Three to five years experience in quality food production, in a hotel or freestanding restaurant

One plus years Supervisory experience in quality food production, in a hotel or freestanding restaurant

Excellent culinary skills and knowledge of food productions techniques

Thorough knowledge and understanding of kitchen equipment use and operation

REQUIREMENTS

Promotes and applies teamwork skills at all times

Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

Is polite, friendly, and helpful to guests, management and fellow employees

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Attends appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Complies with hotel standards, policies and rules

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

PHYSICAL DEMANDS

Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds

Outstanding management, organizational, communication and leadership skills

Ability to speak, read and write English

Ability to work flexible schedule to include weekends and holidays

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

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