Essential Duties include supervising kitchen operations and ensuring compliance with all F&B policies, standards, and procedures. You will maintain paperwork related to production charts, high cost control charts, EO's, and special orders. Prepare ingredients needed for menu items and prepare food items according to prescribed recipes. Communicate food production problems with the respective affected department heads and maintain food cost control while being responsible for the quality of food and food handling personnel. Ensure compliance with all local, state, and federal regulations (OSHA, ASI, and Health Department). Check inventories for proper storage and rotation of food, assist the Executive Chef in food purchasing and menu development, and assign preparation levels based on projected business forecasts. Indicate plans to work out any leftovers and dead items.

You will supervise and train in food production, food handling, and sanitation certifications, ensuring strict compliance with recipe use records. Interact with guests to obtain feedback on product quality and service levels. Understand the impact of the department's operation on the overall hotel financial goals and objectives and manage to achieve or exceed budgeted goals. Maintain a continuous open-door policy to answer team member questions needing attention and manage human resources in the department to attract, retain, and motivate employees. Responsibilities include hiring, training, developing, empowering, coaching, and counseling, conducting performance reviews, resolving problems, providing open communication vehicles, and discipline as appropriate.

Due to the business demands of the hospitality industry, the Sous Chef is required to maintain a flexible schedule and may be required to work rotating shifts, including weekends and night shifts.

Certificates, licenses, and registrations required include food handling and sanitation certification and BASSET – Beverage Alcohol Seller and Server certificate.

Physical, mental, and environmental requirements include being physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies. Firm and simple grasping is an ongoing requirement for all aspects of work. Lifting of supplies occurs occasionally and may be up to 50 lbs. The ability to stand and walk 90% of the workday is required, with sitting usually limited to short breaks. Reaching, pushing, pulling, bending, and twisting of the body at the waist are also required.

• Flexible schedule with rotating shifts, including weekends and night shifts.

• Minimum two years of hotel or restaurant experience.
• Degree in Culinary Arts, Hotel, or Restaurant Management is desirable.
• Ability to prepare and present meals utilizing culinary principles and techniques.
• Knowledge of food storage, handling techniques, and sanitation standards.
• Ability to read and interpret safety rules and operating instructions.
• Strong communication skills, both verbal and written.
• Ability to perform basic mathematical calculations.