Sous Chef

Roles and responsibilities

The Sous Chef plays a pivotal role in the kitchen, acting as the second-in-command to the Head Chef. Responsible for ensuring smooth kitchen operations, the Sous Chef oversees food preparation, supervises kitchen staff, maintains quality standards, and contributes to menu development. This position requires strong culinary expertise, leadership skills, and a commitment to maintaining a high standard of excellence.

Every day is different, but you’ll mostly be:

• Reports to the Head Chef
• Assures ongoing training and that the high standards set by the Head Chef are followed.
• Assures safe, quality food products and complete guest satisfaction.
• Maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the hotel.
• Establish a plan, time management agreement, to assure. Safe and constant food production according to daily needs of our guest’s and the hotel expectations
• Ensure that menus, recipes, methods, pictures and specifications given by the head Chef is followed exactly.
• Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete and set- up station for breakfast, lunch, and dinner.
• Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Ensure HACCP standards are met and are monitored on a regular basis
• Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, etc.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per policies.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Daily feedback collection and reporting of issues as they arise.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluation and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Desired candidate profile

1. Customer Service Skills

• Guest Interaction: Providing excellent customer service by greeting guests warmly, assisting with luggage, and escorting them to their rooms in a professional and friendly manner.
• Problem-Solving: Addressing guest inquiries, requests, or complaints promptly and efficiently, ensuring a positive experience.
• Attentiveness: Ensuring that guests' needs are anticipated and met, such as offering assistance with transportation, room amenities, or local information.

2. Knowledge of Hotel Facilities

• Hotel Information: Having a thorough knowledge of the hotel’s services, amenities, facilities, and the surrounding area to answer guest questions and offer recommendations.
• Room Layout: Understanding the layout of the hotel, including room types, locations, and nearby facilities, to efficiently assist guests with check-in/check-out or room requests.

3. Luggage Handling

• Efficient Luggage Transport: Safely assisting guests with their luggage, ensuring that it is transported to their rooms promptly and securely.
• Storage Management: Managing guest luggage storage, ensuring that items are securely stored and retrieved as needed.
• Handling Special Requests: Addressing specific luggage-related needs, such as fragile items or oversized baggage.

4. Time Management and Organization

• Multi-tasking: Effectively handling multiple tasks, such as assisting guests with luggage, delivering items, and answering questions, while managing time efficiently.
• Prioritizing Requests: Understanding and prioritizing guest needs, especially during busy check-in or check-out times, to ensure smooth operations.
• Room Delivery: Ensuring that requested items, such as extra towels, amenities, or room service orders, are delivered in a timely manner.