Sous Chef

Sous Chef DoubleTree by Hilton Lawrence - 3.6 Lawrence, KS Job Details Full-time $40,000 - $45,000 a year 3 days ago Qualifications Food and beverage product quality management Hotel cost control Food & beverage industry purchasing Kitchen health and safety standards Managing cleaning or sanitation teams Staff supervision Confidential information handling Hotel regulations compliance Hotel policy compliance Food service health code compliance Food service cleaning Labeling Staff scheduling Labor cost analysis Direct client contact Research Developing staff training programs as a food service manager Employee attendance management Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Kitchen staff training Materials management in food and beverage Managing kitchen staff Kitchen staff scheduling Restaurant cost management Senior level Hotel operations budget management Staffing management Restaurant supply ordering Full Job Description The Sou Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.

Essential Duties & Responsibilities:

Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Ensure that the Kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules. Supervise and schedule kitchen staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices and budgeted labor percentages. Adjust schedules throughout the week to meet business demands. Oversee and direct training of new hires in specified phases of the Kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions and work with Food and Beverage Director to make changes wherever necessary. Assist the Executive Chef in the research and development of annual budgets related to your department. Justify any excessive spending on a monthly basis. Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning list are being completed effectively. Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling. Take inventory and purchase all required foods for the hotel outlets. With the involvement of the other Food & Beverage Managers, maintain a current inventory of all "non-food" items. Establish and follow PAR Levels. Order following the budgeted figures and approval of General Manager. Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.). Ability to lift and/or move up to 50lbs. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Performs other duties as assigned.