La Mansion - Sous Chef

Restaurant Sous Chef    Overview:  The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.    Responsibilities:  Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards. Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus. Assuming the responsibilities of the Executive Chef in his or her absence. Providing kitchen support for restaurant and banquet functions. Overseeing proper handling and tracing of banquet food returns at the end of functions. Directing proper sanitation of all kitchen facilities and equipment. Complying with health code standards for sanitation. Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance. Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Providing support and leadership to accomplish our Medallia food quality score. Checking and controlling sign-in and sign-out procedures for kitchen staff. Performing any other job related duties as assigned.    Qualifications:  Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity. Must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Must be creative and up to speed on new concepts and food trends. Both Banquets and Restaurant experienced preferred. Must be computer literate and detail orientated Must have basic mathematical skills and be able to create and understand financial reports. Ability to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Certified as a ServSafe Manager preferred. Ability to stand, sit, bend, lift, and carry for extended periods of time Ability to lift and carry up to 50lbs without assistance.