Sous Chef

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the hotel Restaurants and Room Service. The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

To oversee production and execution of food preparation for the hotel Restaurants and Room Service. Responsibilities include opening and/or closing the Kitchen, supervision of food production and quality, management of the variable kitchen operating costs including food and labor, inventory control Organize, oversee, and participate in the plating of food for service, according to established plating and presentation criteria. Manage day-to-day staffing such as coaching and counseling, disciplinary action, and overall kitchen morale. Oversee cleanliness of the Kitchen. Hold a pre-shift lineup ("Showtime") daily to inform the team of upcoming events and occupancy flow. Have strong knowledge of local health rules, regulations, and food handling.

JOB KNOWLEDGE, SKILL AND ABILITY

General knowledge of menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application. Personable and able to convey messages clearly and concisely. Ability to adapt to changing demands as related to a food and beverage operation.

SAFETY REQUIREMENTS

Food Safety:

Abides by local and national food safety requirements and ensure that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4 or 5 star hotel or independent restaurant in a kitchen management role.

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe

PHYSICAL DEMANDS

Able to grasp, lift and/or carry up to 25 lbs. as needed. Ability to stand, sit or walk for extended periods of time.

SALARY RANGE

$85,000 - $90,000 annually

Source:

Hospitality Online