Job description
Job Description
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Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production, including, but not limited to, hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications. Maintained organization, cleanliness, and sanitation of work areas and equipment. The Sous Chef is 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 purchasing and develops menus, maintaining approved food and labor costs.
Essential Duties and 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:
o House count
o Forecasted covers for each outlet
o Catering activity
o Purchases
o Meetings
o Appointments
o V.I.P.'s/special guests
- Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
- Establish the day's priorities and assign production and prep tasks to associates to execute.
- Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.
- Review restaurant function sheets and note any changes; post function sheets for the next seven days.
- Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Place the Daily Produce, Meat & Seafood orders.
- Requisition the day’s supplies and ensure they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure the quality of products received.
- Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
- Ensure associates report to work as scheduled; document any late or absent employees.
- Coordinate breaks for associates.
- Inspect grooming and uniform of associates; rectify any deficiencies.
- Check and ensure that all opening duties are completed to standard.
- Ensure that each kitchen work area has specified tools, supplies, and equipment to meet the business demand.
- Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
- Check P.O.S. printers on the line; ensure they are in working order and enough paper is available for the shift.
- Ensure all associates prepare menu items following recipes and yield guides according to department standards.
- Monitor the performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Work online during service and assist wherever needed.
- Be aware of any shortages and make arrangements before the item runs out.
- Ensure that F&B Service Associates are informed of 86'd items and the number of available menu specials throughout the meal period.
- Observe guest reactions and confer with service associates 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-throughs of each kitchen area and respective direct personnel to correct deficiencies.
- Ensure that quality and details are maintained.
- Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
- Ensure associates strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
- Complete work orders for maintenance repairs and submit them to Engineering; contact Engineering directly for urgent repairs.
- Develop new menu items, test and write recipes.
- Assist the Catering department with developing special function menus; meet with clients as requested.
- Supervise and direct the organization and preparation of food for the employee cafeteria.
- Review sales and food costs 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 associates sign out.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Oversee and direct new hires' training in specified kitchen operation phases; maintain an ongoing training program for existing associates.
- Reevaluate positions in the kitchen and make changes wherever necessary.
- Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
- Conduct scheduled performance appraisals.
- Document pertinent information in the logbook and follow up on items noted during other shifts.
- Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
- All other duties as required.
General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.
Technical Skills:
- Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
- Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team;
- Ability to promote positive work relationships with service personnel and other departments.
- Ability to ascertain associates' training needs and provide such training; ability to work well under pressure to organize and attain production schedules and timelines.
- Ability to maintain good coordination; transport cases of received goods to the workstations; transport pots and pans of food from storage/prep areas to the serving line; work an 8-12-hour shift, 5-7 days per week, noisy and sometimes close conditions.
- Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
- Ability to plan and develop menus and recipes; expand and condense recipes; perform job functions without direct supervision; ensure the security of kitchen access, products, and hotel.
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
- Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
- Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, and cooking top, as well as housekeeping and cleaning tools.
Qualifications: Diploma/Some College or an equivalent combination of education and work-related experience.
Experience:
- Minimum two years experience as a Sous Chef
- Hotel operational exposure (i.e., Culinary) preferred
- Experience with a luxury or ultra-luxury property or brand preferred
Licenses and Certifications: Serv Safe Management Certification or Food Handlers Certification required
The salary range for this position is $70,000 to $75,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.
Rosewood Miramar Beach requires all associates to be up to date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Miramar Beach will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact anita.kwok@rosewoodhotels.com if they have questions about this requirement or wish to request an accommodation under the law.
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