VetJobs - The Leading Military Job Board

Job Description SummaryThe Sous Chef follows and maintains the standard procedures for the kitchen. Supervision of kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.Job DescriptionMust be flexible to work AM and PM Shifts.Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisinePlan and organize production, purchasing and schedulingMaintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B teamEstablish professional demeanor and standards of the management team for the outletDelegate responsibility effectively to use the strengths of the entire culinary teamPerform administrative tasks as assigned by the Executive ChefDemonstrate a thorough mastery of all cooking techniques: saut, braise, poach, grill, fry, steam, etc.Create innovative dishes and plate presentations using seasonal and regional ingredients.Work quickly and efficiently to meet deadlines and demands of businessCheck staffing, uniforms, daily production sheets, etc.Check production for all meal periods to ensure consistencyTrain staff on all menu itemsDemonstrate responsibility for food and labor costs in all outletsHold and attend regular staff meetingsMaintain a clean and safe work environment, following rules and regulations of the local health departmentCheck all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled.Attend F&B meetings and any other meeting assigned by Executive Chef.Perform and assist with schedules, events and needs of other chefs within the property.Deliver Passionate & Engaging Service to our GuestsYou will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectationsYou will consistently deliver our GUEST model:Greet or welcome everyone, warmly with a smileUse eye and ear contact and guest's nameEstablish/anticipate needsSolve and own all requests/complaintsThank everyoneBuild solid relationship with your Colleagues. Treat colleagues with respect and dignityOther duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.Qualifications and SkillsA candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.Track record of delivering exceptional guest or client experienceKnowledgeable and dexterous using all manner of complex kitchen equipment.Expert skills and experience planning, designing, and preparing meals.Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.Strong communication skills (Effective and clear communicator).Excellent time management and organizational skills.Proven leadership and creative abilities inside the kitchen.Appropriate professional appearance and demeanorAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manualsAbility to write routine reports and correspondenceMust be available to work nights, week-ends and holidays as needed.Ability to speak effectively before groups of customers or employees of organizationAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization existsAbility to interpret a variety of instructions furnished in written, oral, diagram, or schedule formEducation and/or ExperienceThe requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essent al functions.A minimum of three year's experience performing a supervisory or management role in Culinary.Culinary degree or relative experienceServSafe certification required.Experience working in a union environment strongly preferred.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 25 pounds.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is occasionally exposed to outside weather conditions, extreme cold and extreme heat. The noise level in the work environment is usually moderate.Additional Job DescriptionBenefitsSonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid...Equal Opportunity Employer - minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity