Sous Chef

OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.   Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

 

RESPONSIBILITIES:

 

·          Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

 

·          Ensure that standards are maintained at a superior level on a daily basis.

 

·          Review the daily activities; check the following:

Housecount

Forecasted covers for each outlet

Catering activity

Purchases

Meetings

Appointments

V.I.P.'s/special guests

 

·          Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

 

·          Establish the day's priorities and assign production and prep task to staff to execute.

 

·          Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.

 

·          Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.

 

·          Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

 

·          Communicate additions or changes to the assignments as they arise throughout the shift.   Identify situations, which compromise the department's standards and delegate these tasks.

 

·          Take physical inventory of specified food items for daily inventory.

 

·          Place the Daily Produces, Meat & Seafood orders.

 

·          Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.

 

·          Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

 

·          Ensure that staff report to work as scheduled; document any late or absent employees.

 

·          Coordinate breaks for staff.

 

·          Inspect grooming and uniform of staff; rectify any deficiencies.

 

 

·          Check and ensure that all opening duties are completed to standard.

 

·          Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

 

·          Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.

 

·          Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

 

·          Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

 

·          Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

 

·          Work on line during service and assist wherever needed.

 

·          Be aware of any shortages and make arrangements before the item runs out.

 

·          Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.

 

·          Observe guest reactions and confer with service staff to ensure guest satisfaction.

 

·          Promote positive guest relations at all times.

 

·          Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

 

·          Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

 

·          Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.

 

·          Ensure that quality and details are being maintained.

 

·          Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

 

·          Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

 

·          Maintain proper storage procedures as specified by Health Department and hotel requirements.

 

·          Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

 

·          Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

 

·          Develop new menu items, test and write recipes.

 

·          Assist Catering department with developing special menus for functions; meet with clients as requested.

 

·          Supervise and direct the organization and preparation of food for the employee cafeteria.

 

·          Review sales and food cost daily; resolve any discrepancies with the Controller.

 

·          Minimize waste and maintain controls to attain forecasted food and labor costs.

 

·          Ensure that excess items are utilized efficiently.

 

·          Monitor and ensure that all closing duties are completed to standard before staff sign out.

 

·          Foster and promote a cooperative working climate, maximizing productivity and employee morale.

 

·          Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff.  

 

·          Reevaluate positions in the kitchen and make changes wherever necessary.

 

·          Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

 

·          Conduct scheduled performance appraisals.

 

·          Document pertinent information in the log book and follow up on items notated during other shifts.

 

·          Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.