JOB DESCRIPTION

The Sous Chef at the Origin Hotel is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.

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JOB RESPONSIBILITIES

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company?s overall mission, vision, values and strategies


• Participate in the development of the kitchen?s business strategies


• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement


• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained


• Provide employees with the tools and environment they need to be successful


• Develop and implement strategies and practices that support employee engagement


• Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends


• Coordinate service with restaurant and banquet operations


• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team


• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs


• Ensure that stations are set up properly in time for service


• Ensure that food is properly covered, dated, stored, and rotated


• Ensure the correct temperature of both stored and prepared foods


• Taste all food items for quality purpose before service begins


• Use food preparation tools in accordance with manufacturer's instructions


• Close the kitchen correctly and follow the closing checklist for kitchen stations


• Maintain an organized and sanitized work area at all times


• Make sure all storage areas are tidy and all products are stored appropriately


• Use safe and hygienic food handling practices at all times


• Report any unforeseen circumstances, maintenance needs or faulty equipment


• Follow all company safety and security policies and procedures


• Report accidents, injuries, and unsafe work conditions


• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment


• Comply with quality assurance expectations and standards


• Performs others duties as assigned, requested or deemed necessary by management.

JOB QUALIFICATIONS

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment


• Degree from recognized culinary institution preferred


• Ability to read, write, convert measurements and follow a recipe


• ServSafe Certified