Sous Chef

POSITION SUMMARY The Sous Chef assist the Chef de Cuisine with all tasks necessary for daily kitchen operations including all services that include breakfast, lunch, dinner and catering, cafeteria maintenance, sanitation, administration as well as overseeing and leading all kitchen hotel team members. Contribute significantly to the success and excellence of the Soho Grand Culinary team through consistency, cleanliness, diligence, leadership and following the direction from the chef de cuisine. The Sous Chef is also expected to complete all tasks while staying in compliance with the guidelines set out by the company and under the standards of the New York State Department of Health as well as oversee all team members with complying to the same guidelines at all times. As a member of the management team at the Soho Grand, the Sous Chef is expected to support the hotel's culture and goals. To foster a fair, fun, challenging, and rewarding work environment for their team, one in which each person is treated as an individual and as an important participant in the operation of the business. ROLE RESPONSIBILITIES Make sure all standard menu recipe items for service are ready in time for each meal period, prepared according to spec, fresh and checked with standardized line check Ready for service and on the line every shift, prepared to be checked by a chef prior to the beginning of service Daily production and expedition of all assigned dishes for each respective service including breakfast, lunch, dinner, room service, and special events Maintain a clean and sanitary workstation throughout service in accordance to department of health standards and with extra consideration to hand washing, gloves, hat or any other measure that may be taken to prevent any spread of disease Before shift is complete, properly close walk all stations, checking by changing all storage units and containers are properly stored according to time, temperature and label. All stations checked and remedied where needed before team members are considered checked off Provide a daily recap after each shift which is clear, concise, and in the standardized format. Coordinate efforts with the food and beverage manager on duty Provide support for fellow kitchen team members in need Maintain a high level of respect between the front of the house and kitchen team Contribute and oversee actions effecting budget, including FandB revenue, purchasing, labor costs, and food costs Execute all food products for the hotel with extensive comprehension and adherence to recipe standards Schedule all kitchen team members while maintaining the payroll budget and ensure smooth kitchen function for all services Maintain a clean and organized back of house kitchen operation and ensures three family meal services per day for team members Create and maintain a safe and positive work environment for all kitchen team members Ensure all cooks follow appropriate food safety practices Ensure all cooks are in proper uniform and are appropriately prepared for their shift Ensure all stations are cleaned and broken down properly Minimize unemployment liability by clearly communicating and documenting any instance where company policy is broken Work with the Chef de Cuisine to ensure that special items are communicated to management no later than 5pm. Specials are described to the opening servers at 5pm Ensure that all menu items are prepared to the Executive Chef's satisfaction in a timely fashion, maintain an archive of all past menu items Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients in all of the menu items Work with Executive Chef to implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service and team member meals) Ensure timely ordering of all products for all services while maintaining good vendor relations Check all invoices for correct pricing and delivery, paying special attention to high cost items (protein, dairy etc.) Ensure restaurant is appropriately stocked to minimize off-site cash purchases QUALIFICATIONS Minimum 3+ years of culinary experience leading a culinary management team required Must have proof of culinary education and/or certificate Knowledge of food and all allergies related to food and beverage Experience maintaining department of health standards above and beyond what is expected Experience in developing and implementing new menu items Have the ability to reach, bend, stoop, climb up and down stairs, carry multiple objects ABILITY TO Excellent written and verbal communication skills in English.Maintain all kitchen operations in accordance with New York City department of health and mental hygiene standards Manage all food inventories in a clean and organized manner Maintain a clean and clearly organized walk-in refrigerator Perform daily check of all areas of kitchen to ensure properly functioning equipment as well as a safe, clean and well-organized working environment Maintain a clean and well-organized working environment for all kitchen team members. Ensure that all restaurant waste is disposed of properly, and all waste is kept contained in proper receptacles Work with the Chef de Cuisine to ensure that the kitchen team is properly trained to work the station or stations they are scheduled to work Ensure wherever possible, team members are taking extra steps to adhere to the sanitation and safety of all other team members and guests Ensure that all kitchen equipment (all refrigeration, ovens, stove, salamander, grill, ice machine, mixer, dishwashers, slicer and blenders) is regularly maintained and safely functioning Must have a qualifying certificate in food protection issued by New York City department of health and mental hygiene Basic computer skills and knowledge of Word, Excel, inventory management systems and programs required Open availability willing to work flexible and long hours including holidays, nights, and weekends WORK ENVIRONMENT Food and Beverage outlets and kitchen areas Standing for prolonged periods of time Under variable temperature conditions Under variable noise levels Around cleaning chemicals Computer Knowledgeable

Created: 2024-11-30