Country Club Sous Chef

Support and assist the Executive Chef by overseeing the day-to-day culinary and stewarding operations, including training, supervising staff and monitoring food quality at the La Paloma Country Club.

Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.  Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.  Read and employ math skills for following recipes.  Prepare requisitions for supplies and food items for production in workstation.

Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.  Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.  Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.  Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.

Benefits: Some of the great benefits of being part of the Westin La Paloma include: Medical, Dental and Vision benefits, 401(k), Associate Hotel Discount Rate program, Employee Stock Purchase Plan and Career Development.

Flexible Schedule:  Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Physical Demands

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.  Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 

Education - High school or equivalent education required.  Culinary or Apprenticeship Program preferred.

Experience - Minimum of 3 years’ experience as a Sous Chef in a similar size operation.  Minimum 2 years’  experience supervisor culinary staff.

Licenses or Certificates - Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming - All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

(This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.)

Equal Opportunity Employer M/F/D/V

You are invited to apply at www.starwoodhotels.com go to the Careers page and follow it to Tucson. Or to go directly to the position, copy and paste this link http://bit.ly/ThaoSH

*** You must apply on the Starwoodshotel.com site to be considered for this position. ***