Sous Chef 55,000

POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.)

• Understanding of the Mission, Culture and Values.

• Serve Safe certified

• Superior knife skills

• Computer skills, fluent use of Word, Excel, Outlook programs

• Butchery skills and experience with various proteins

• Able to taste and balance flavors

• Required to work a flexible schedule based on business levels

• Common sense, approaching tasks with the mentality of a chef, a guest and the owner.

• Consistently innovate and bring new ideas to the team.

FINANCIAL OBJECTIVES:

It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.

ESSENTIAL JOB FUNCTIONS:

• Responsible for all culinary operations at The Hotel Emma.

• Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets.

• Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets.

• Responsible for overseeing equipment maintenance and safety in all food service areas.

• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.

• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment.

• Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.

• Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom.

• Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.

• Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service.

• Communicate with all food and beverage managers on all issues and activity.

• Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind.

• Able to expedite multiple banquets and line functions.

• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.

• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.

• Works with staff on mise en plas quantity and checks each station for completion and quality prior to service.

• Able to develop recipes, food cost analysis and menu development.

• Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.

• Responds to shift coverage either morning breakfast cook or restaurant line when needed.

• Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.

• Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs.

• Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe.

• Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must.

WORKING CONDITIONS:

• Able to lift 50 pounds.

• Able to stand on feet for long periods of time in a hot environment.

• Schedule will reflect business demands. Long and unusual hours on occasion.

• Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures

OTHER REQUIREMENTS:

Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner.

SAFETY RESPONSIBILITIES:

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.