At Kimpton it all starts with our culture, which is focused on supporting our employees' personal and professional growth. We believe that if we take care of our employees they will be able to take care of our guests, ensuring the satisfaction of our investors and our future. Our culture inspires confidence and leads to caring service that comes straight from the heart.
We also are a socially responsible employer and citizen thanks to our Kimpton EarthCare and Kimpton Cares programs. Kimpton EarthCare is our industry-leading environmental program in which we have adopted eco-friendly operational practices and products to do our part in supporting a sustainable world.
"Fortune Magazine named Kimpton one of the 100 Best Places to Work For in 2013!"
ESSENTIAL DUTIES AND RESPONSIBILITIES
Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and counseling employees; addressing complaints and resolving problems.
The Sous Chef will assist the Chef de Cusine in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.
SERVICE
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
It is the Sous Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
The Sous Chef is also responsible for assisting the Chef de Cuisine in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
It is the Sous Chef's responsibility assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives.
FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen facilities.
It is the Sous Chef's responsibilities to assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
PERSONNEL MANAGEMENT
Assist in filling any open positions with qualified internal or external candidates.
The Sous Chef is responsible for communicating with the kitchen staff, identifying develop-able personnel and providing the necessary training as positions open. The Sous Chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
A degree in Culinary Arts and/or one to two years experience as a Sous Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design
