Sous Chef

Sous Chef

REPORTS TO

Executive Chef STATUS:

Exempt

WORK LOCATION

Caravan Court Hotel

EXPECTED HOURS

Minimum of 45 hrs./ Week

JOB SUMMARY

The Sous Chef at Caravan Court Hotel is responsible for overseeing day to day food production. This includes all outlets and promotional events. Duties will include hiring and training staff, scheduling for daily operation and special events, and ensuring a high standard of guest satisfaction with patrons. The Sous Chef will be a part of the food service productivity and must be prepared to work both AM and PM shifts.

_ _____________________________________________________________________________ Physical abilities:

Standing for a minimum of 5 consecutive hours Walking for a minimum of 5 consecutive hours Crouching (Bend at knees) Stooping (Bend at waist) Twisting (knees, waist, and neck) Balancing Reaching (overhead extension) Handling and grasping

Dexterity/feeling Pushing/pulling:

Lifting/carrying a maximum of 50 lbs. __________________________

Working Environment:

Will work mainly indoor and outdoor restaurant areas Must be comfortable with kitchen equipment All interior areas of the hotel. Exterior of hotel with exposure to weather conditions. Exposure to hot and cold food items and beverages. Will work near moving or mechanical parts i.e. dishwashers, ovens May work near toxic/caustic chemicals Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils ____________

Duties:

Display exceptional knowledge of all menu items and prices. Ensure core standards are adhered to by all kitchen and hotel staff Schedule kitchen and steward staff according to reservations and hotel occupancy and post weekly Participate in recruiting initiatives, new hire process Complete biweekly payroll Complete month end food inventory on the food inventory spreadsheet Be present in the kitchen during peak restaurant hours and special events Ensure all shifts have appropriate coverage Review Open Table at the beginning of each shift Manage budgeted cook and steward hours Assign sections to appropriate scheduled staff Ensure all opening duties are assigned and completed Ensure all closing duties are assigned and completed Schedule and execute weekly cleaning and monthly deep cleaning Participate in any off-site events Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up Schedule and host monthly Bravo meeting Create and assign weekly trainings. Roll out to staff Any other duties as assigned by the Executive Chef and General Manager Ensure kitchen staff is adhering to all service standards and codes of conduct Be instrumental in achieving the food cost goals Maintain an A grade on health inspections Ensure all kitchen equipment is clean and functioning properly Coordinate equipment repairs and contract cleaning of kitchen area Maintain adequate inventory and par levels Cleanliness of food storage areas Order food items according to occupancy and banquet event orders Ensure all cooks are equipped with appropriate knowledge to perform their roles effectively Train and rehearse service standards with all kitchen staff Communicate all special events and promotions with kitchen staff Source and participate in events that help promote the hotel and all outlets Schedule continuous staff training on cooking techniques Ensure room service and amenities are prepared according to company standards Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table Be proficient in

Microsoft Word, Excel, and PowerPoint Source:

Hospitality Online