Sous Chef - Savannah, United States - The DeSoto

Description

POSITION TITLE: Sous Chef

DIVISION/DEPARTMENT: Food and Beverage/Culinary

REPORTS TO (TITLE): Chef de Cuisine

BASIC FUNCTION: The Sous Chef is responsible for the day-to-day production of the kitchen.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

v High school diploma or equivalent.

v Three to five years culinary experience in a hotel/resort environment.

v Previous experience supervising a staff of five or more employees.

v Three years culinary training.

v Culinary school graduate.

v Good working knowledge of basic accounting.

v Creative, innovative and assertive personality.

v Excellent communication skills.

ESSENTIAL FUNCTIONS:

1. Operate the kitchen in a profitable manner as outlined in the annual budget.

2. Supervise and participate in the preparation and execution of the Banquet department.

3. Monitor production and quality levels of all food products.

4. Train, develop and maintain employee skills and relations.

5. Oversee incoming food product to insure proper quality.

6. Inspect all refrigeration and dry storage for proper handling and rotation.

MARGINAL FUNCTIONS:

1. Develop and maintain ongoing education programs for sanitation and safety.

2. Write description of the evening in the log book.

Source: Hospitality Online