Summary Job Purpose:
The Sous Chef coordinates and supervises activities of workers engaged in preparing and cooking food. Ensures all raw ingredients are available and prepared for use in recipes. Advises workers in preparation, portioning and garnishing of food to ensure that methods meet specifications. May prepare food or portion and garnish cooked foods. Requisitions needed materials and ensures equipment is maintained and available for use.
Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Minimum 1+ years Culinary Management experience in a fine dining restaurant.
Licenses / Certificates:
Ability to obtain/renew all government required licenses or certification.
Essential Job Functions:
Supervises production of all butchering, sauce, vegetable and garnish production.
Ensure good turnover of products by practicing proper rotation and maintaining
Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
Monitor staff performance, product quality and production flow. Foster improvements where needed.
Hire, train and supervise staff. Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Direct staff in proper job functions and proper guest interaction.
Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
Analyze feed back from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.
Lift from materials weighing from 1 – 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet.
Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules that reflect the business needs of the Hotel.
Comply with hotel rules and regulations for the safe and efficient operation of Hotel facilities.
Other duties as assigned within the scope of this job description.
Grand Sierra Resort and Casino - 22 months ago