Sous Chef

Tiempo Completo

Sous Chef

Overview:

The Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• Toassistthe Executive Chef in budgetingi.e.food cost/payroll/etc.  When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Tomaintain control of the standards forpurchasingand receiving items.

• Work closely with the storeroom manager and food and beverage controller toestablishand maintain control of the standards forpurchasingand receiving items.

• To test and evaluate products for quality,payingparticular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Constantly inspect all food service sections during service time to ensure that the correct standards aremaintained.

• Responsible for control of equipment and scheduling maintenance.

Qualifications:

• Customer Service, prior admin experience preferred.

• Associates degree or higher preferred in Culinary Arts. 

• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills

• Clear, positive, energetic communication skills. 

• Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a4-starestablishment or higher.

• Serve Safe certified food manager

• Ability to stand for entire shift

• Ability to lift/push/pull up to 50 lbs.