Sous Chef

Annual Salary Pay Range - $75,000- $85,000

 

• Know your work schedule and follow it with reliability.

 

• Work in a cooperative and friendly manner with fellow associates.

 

• Maintain professional attire and personal hygiene.

 

• Maintain a clean, neat and orderly work area.

 

• Perform your job according to standard operating procedures.

 

• Read, understand and follow all policies, procedures and practices as stated in the Associate Handbook.

 

• Implement management company and hotel’s safety and emergency policies and procedures (i.e. evacuation, first aid, etc.) to include removing all safety hazards, following company’s OSHA Hazcom program and safe lifting techniques.

 

• Utilize protective equipment, when applicable.

 

• Promptly report substandard (unsafe) conditions to supervisor.

 

• Promptly report accidents, injuries, property damage or loss to supervisor.

 

• Keep accurate communication flowing freely among all hotel departments.

 

• Inform management promptly of any work-related problems or guest complaints.

 

• Practice “aggressive hospitality” and provide guest satisfaction.

 

• Promote the hotel through goodwill, courtesy and a positive attitude.

 

• Attend all scheduled training classes and meetings.

 

• Train and supervise other associates as directed by management.

 

• Continue to learn and grow in your position. 

 

Responsibilities:

 

• Perform any reasonable request as assigned or directed by management.

 

• Provide for a safe work environment by following all safety and security procedures and rules.

 

• Arrange for reasonable accommodations for person(s) with disabilities.

 

• Assist person(s) with a disability.

 

• Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel, guests and associates.

 

• Essential Job Functions:

 

• Know all emergency procedures (fire, severe weather, bomb threats, guest accident/illness, etc.)

 

• Effectively train all associates in the kitchen to perform their job duties to the best of their abilities.

 

• Keep open verbal and written communication between the management and associates.

 

• Supervise Kitchen associates – work productivity, breaks, safety, sanitation, training and discipline.

 

• Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.

 

• Ensure the opening and closing procedures for cooks, pantry and cook’s helpers are completed.

 

• Efficiently expedite food from font line during meal periods.

 

• Take responsibility for shift during absence of the Executive Chef and /or Executive Sous Chef.

 

• Responsible for adhering to company use records, recipes, applicable Franchise and management company’s Standard Operating Procedures, meat charts, etc.

 

• Take immediate action on problems that are encountered in the kitchen.

 

• Participate in the monthly food and beverage inventory.

 

• Follow management company’s procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.

 

• Make sure meat cage is locked at all times.

 

• Maintain a clean, organized kitchen. 

 

Essential Job Functions:

 

• Maximize productivity of associates.

 

• Work all areas as needed or directed.

 

• Assist in developing control procedures and enforcing them.

 

• Maintain quality of associate meals.

 

• Learn, know, understand and meet kitchen budget.

 

• Know and adhere to state/local health codes and ordinances.

 

• Possess applicable state/local licenses and certifications.