Kitchen Staff - Sous Chef

Assist the Executive Chef with the daily operations of the kitchen department. Prepare all food items for the hotel outlets, adhering to standardized recipes and all applicable sanitation, health, and personal hygiene standards.

• Read menus to estimate food requirements and assist the Executive Chef in ordering from suppliers.
• Assist in the training of new culinary staff members.
• Coordinate and expedite kitchen staff to accelerate service and ensure consistency in food quality and presentation.
• Prepare food items for customers using a predetermined, high-quality method in a timely and consistent manner.
• Measure and mix ingredients according to recipes, using various kitchen utensils and equipment (e.g., blenders, mixers, grinders, slicers, tenderizers) to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Set up stations with the required mise en place to service all functions.
• Adjust thermostat controls to regulate the temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Perform all other duties as assigned by the manager or supervisor.

Physical Demands:

• Working environment is primarily indoors with moderate, controlled temperatures.
• Ability to work in extreme temperatures (freezers -10°F, kitchens +110°F) for periods of one hour or more.
• Ability to stand and maintain mobility for up to four hours.
• Ability to maneuver between simultaneous functions in limited spaces and reach other hotel departments promptly.
• Ability to lift up to 45 lbs. as needed.
• Ability to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Requires hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Continuous communication with staff, guests, and supervisors (talking and hearing).
• Continuous use of vision, including near vision, color vision, depth perception, and detailed observation.
• Fine motor skills including using fingers to pick, pinch, type and substantial wrist and hand motions are required.

Education:

• High school diploma or equivalent required.

Experience:

• Minimum 2 years of cooking experience, preferably in a high-volume setting.

Licenses/Certifications:

• Food Handlers certification required.

• Food Handlers certification required.
• Opportunities for training and advancement.
• Regular attendance and adherence to safety standards.

• Minimum 2 years cooking experience in a high-volume setting.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.).
• Strong communication skills, both verbal and written.
• Leadership capability and customer relations skills.
• Basic computer and computational skills.
• Ability to maintain sanitation, health, and safety standards.