Position: Sous Chef
Reports to: Chef de Cuisine - Executive Chef
SCOPE OF POSITION
Responsible for the food quality, customer satisfaction, employee training and satisfaction, kitchen cleanliness, food cost and payroll cost control, safe working environment. The Sous Chef is accountable for the delegation of work, everyday communicating with colleagues about business and specials, food quality and the timing of food, food presentation, food and payroll cost and the cleanliness of the kitchen.
Culinary degree preferred and at least 3 years experience at a management or supervisory level in a luxury hotel or fine dining restaurant
Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
Proficient in the English language (verbal & written), second language is an asset.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must be flexible in terms of working hours.
Must work well in stressful, high-pressure situations.
Must be physically fit in order to lift items up to 50 pounds.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace.
Must be able to anticipate, identify, prevent and solve problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Knowledgeable with computer programs like Word and Excel
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Noble House Standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
Comply at all times with Noble House standards and regulations to encourage safe and efficient hotel operations.
Follows Hotel's telephone etiquette standards.
Follows Occupational Health & Safety regulations.
Ensures adherence to Noble House's Code of Ethics
Ensure equipment and kitchen cleanliness.
Supervise and schedule staff, holding pre-shift meetings.
Assure that all cooks have all food items prepared to proper specifications in a timely manner.
Maintain refrigerator and kitchen in clean, organized manner to facilitate the high-volume production necessary to achieve company goals.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Maintain an effective training program for all employees so that all their time can be productive.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Make team and supervisors aware of any special products needed for coming functions.
Must stay current and up to date with trends.
Must motivate team and inspire.
The Sous Chef, as with all team members must be ready to help out other teams within the department at any given time.
Must show concern for all kitchen team members, helping and instructing wherever is necessary.
Maintain and assist with on going training and development of colleagues as instituted by the Executive Chef/Chef de Cuisine and Sous Chefs.
Monitor on going colleague performance and inform Chefs of all concerns or challenges
Must take an active leadership role.
Must be skilled at each station within their team.
Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler
Other duties as required.
Skills and Ability to: Work independently and exercise sound judgment within established guidelines; understand and implement administrative policies and procedures; be able to reach sound decisions and implement same regarding pop-up changes in counts or menu changes; coordinate multiple tasks, REO's, BEO's prep sheets, etc. and meet critical deadlines; establish and maintain effective working relationships with those contacted in the course of work.
Physical Requirements:On a continuous basis, stand for long periods of time in front of ovens, stoves, fryers, work tables and work spaces; intermittently twist, bend or reach for equipment or supplies surrounding workspaces; perform simple grasping as well as fine manipulation; use telephone and computer keyboard on a daily basis; occasionally lift and carry items weighing up to 50 pounds.
I acknowledge that I have reviewed the Sous Chef Job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Noble House Hotels And Resorts