Job Description
Title: Sous Chef
Reports To: Executive Chef
Department: F & B
GENERAL PURPOSE
The Sous Chef is responsible for managing, directing and overseeing all operations of the Kitchen with the Executive Chef. More specifically, functions related to the purchasing, production, preparation and presentation of all food for the hotel in a safe and sanitary work environment. The Sous Chef must ensure that all Hilton standards and food safety regulations are met while producing a high quality food product for the restaurant, banquet events, lounge and room service. The Executive Chef is responsible for long and short term planning, making recommendations for the menus as well as managing food and labor costs, hiring, training, supervision and scheduling.
ESSENTIAL DUTIES AND RESPONSIBILITIES
* Help oversee all culinary operations of the restaurant and banquet operations * Supervise and lead all culinary team members * Respond to guest issues and/or requests in a timely manner * Work with F&B managers and keep them informed of culinary issues as they arise * Prepare and submit all reports in a timely manner * Produce culinary team member's schedule on weekly basis * Manage all labor within budget * Ensure quality of service in culinary operations * Ensure compliance of all local food preparation laws, and health and sanitation regulations *Help Purchase food and supplies
* Ensure accuracy of all culinary expenses and services (in accordance to BEO/menu) * Participate in BEO (Banquet Event Order) meetings when Executive Chef is not available * Maintain contact with front of the house managers and team members to ensure complete effective communication between food production and food service * Be responsible delivering quality culinary performance and managing costs within acceptable budgetary guidelines * Ensure all scheduled culinary functions take place on time and according to plan * Supervise cleaning and post operations clean up according to standards * Supervise the handling, storage and security of all food product and deliveries * Help checking staffing level for next shift and next day's business * Check schedule for following day for "pop-ups" * At all times project a favorable image of the hotel to the public. * Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to your immediate supervisor. * Follow hotel grooming and dress standards, including wearing of a name tag at all times; minimize safety hazards by following all safety rules and procedures. * Keep the Executive Chef fully and promptly informed of all problems or unusual matters of significance. * Perform all duties and responsibilities in a timely manner in accordance with established company policies and procedures to achieve the overall objectives of this position. * Perform any other job duties as requested by the Director of Sales and Marketing, Planning Committee Member, Manager on Duty, or the General Manager.
MUST HAVE OPEN AVAILABILITY
Job Type: Full-time