Founded in 1988, Highgate Hotels is a privately-held hotel management company with national and international investments with headquarters in Dallas, TX. ; New York, NY; Vancouver, Canada and London, England.  The company's is one of the industry's leaders in the management and marketing of a high-quality, dynamic portfolio which includes illustrious hotel brands throughout the United States, Canada and Europe such as Hilton, Westin, Hyatt, Sheraton, Doubletree, Embassy Suites, Hilton Garden Inn, Hampton Inn, Radisson, and Marriott. In addition, Highgate Hotels owns and/or manages a number of distinguished independent hotels including the notable Park Central in New York and the renowned Parc 55 in San Francisco. The company's current portfolio includes over 40 hotels globally, totaling more than 19,000 rooms, each designed to offer unique experiences for astute travelers.
   
Highgate Hotels is a fully integrated hotel company made up of over 10,000 associates worldwide with a corporate staff of over 75 associates in the areas of Operations, Human Resources, Sales, Marketing, Revenue Management, Design & Construction, Acquisitions & Development, Finance, Accounting, Tax, and Legal.

The Sous Chef is responsible for ensuring that all meals
coming from the kitchen are well prepared with regard to
quality, consistency, eye appeal, taste and food cost.
He/she is expected to provide training for all staff;
meet corporate quality standards; and assist in
establishing and enforcing food specifications, portion
control, recipes and sanitation. The Sous Chef is also
responsible for controlling food and labor costs while
maximizing guest satisfaction.

DUTIES & FUNCTIONS


Fundamental Requirements:


? Work with other F&B managers and keep them informed of
F&B issues as they arise.

? Keep immediate supervisor fully informed of all
problems or matters requiring his/her attention.

? Coordinate and monitor all phases of Loss Prevention
in kitchen areas.

? Prepare and submit required reports in a timely
manner.

? Monitor quality of all food product and presentation.

? Ensure preparation of required reports, including (but
not limited to) Wage Progress, payroll, revenue,
employee Schedules, quarterly actions plans.

? Oversee all aspects of the daily operation of the
kitchen and food production areas; hot food from the
main kitchen and bakery, and cold food from the pantry.

? Make cooks aware of daily forecasts and customer
counts so that they can be adequately prepared to serve
both hot and cold food on time.

? Respond to guest complaints in a timely manner.

? Ensure compliance with SOP?s in all outlets.

? Ensure compliance with requisition procedures.

? Conduct staff performance reviews in accordance with
Highgate Hotel standards.

? Understand, implement and monitor corporate promotions
in outlets, including buffet and three-meal concept
standards.

? Know and enforce all local health department
sanitation laws.

? Know how to compute daily food cost.

? Work with the Director of F&B to create and implement
menus.

? Assess food portion size, visual appeal, taste and
temperature of items served.

? Check all stations at the end of every shift for
proper food storage and sanitation.

? Check food purchases for proper ordering, quality and
price structure.

? Oversee daily activities such as preparation for all
food items, sanitation of the outlets, receiving daily
inventories, log-on report and food cost report.

? Prepare daily food production sheets.

? Cut meat, poultry, seafood according to daily
business.

Education & Experience:

? At least 4 years of related progressive experience; or
a culinary graduate with at least 2 years of progressive
experience in a hotel or a related field.
? Must have knowledge of F&B preparation techniques,
health department rules and regulations, liquor laws and
regulations.
Must have Union Experience








Physical requirements:


? Long hours sometimes required.
? Medium work - Exerting up to 50 pounds of force
occasionally, and/or 20 pounds of force frequently or
constantly to lift, carry, push, pull or otherwise move
objects.






General Requirements

? Maintain a warm and friendly demeanor at all times.
? Must be able to effectively communicate both verbally
and written, with all level of employees and guests in
an attentive, friendly, courteous and service oriented
manner.
? Must be effective at listening to, understanding, and
clarifying concerns raised by employees and guests.
? Must be able to multitask and prioritize departmental
functions to meet deadlines.
? Approach all encounters with guests and employees in
an attentive, friendly, courteous and service-oriented
manner.
? Attend all hotel required meetings and trainings.
? Participate in M.O.D. coverage as required.
? Maintain regular attendance in compliance with
Highgate Hotel Standards, as required by scheduling,
which will vary according to the needs of the hotel.
? Maintain high standards of personal appearance and
grooming, which include wearing nametags.
? Comply with Highgate Hotel Standards and regulations
to encourage safe and efficient hotel operations.
? Maximize efforts towards productivity, identify
problem areas and assist in implementing solutions.
? Must be effective in handling problems, including
anticipating, preventing, identifying and solving
problems as necessary.
? Must be able to understand and evaluate complex
information, data, etc. from various sources to meet
appropriate objectives.
? Must be able to maintain confidentiality of
information.
? Perform other duties as requested by management.