The Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. The Sous Chef is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef must control food and labor costs while maximizing guest satisfaction.

ESSENTIAL TASKS:

Assists the Head Chef in meeting and exceeding the company Food GP budget Assists the Head Chef in ensuring all kitchen staff are trained on dish specification and how to achieve food margins

Orders of food stock appropriate to sales levels and not over ordered

All sub standard food is returned with the appropriate paperwork and the 
supplier contacted. Supplier issues to be cascaded to senior managers

All deliveries to be checked and signed for by the Head Chef / Sous Chef or manager on duty – where this is not possible a record must be placed onto the delivery note

Prepares food for service appropriate to sales levels

Controls wastage and records / reports all wastage

Only nominated suppliers used via PLOFs and petty cash purchases are minimum to zero

All invoices processed weekly and accounted for

Staff Food policy is followed with no unauthorized food leaving the kitchen

Dishes are to specification with no over portioning

Keeps within budgets set for ordering

All stock is secure and no loss of stock

Stock rotation is followed and all store rooms / fridges and freezers are in order

Assists in monitoring & controlling stock levels – daily, weekly and monthly 
ensuring there are no shortfalls.

Queries and issues relating to dishes, menus and suppliers are cascaded to the 
Head Chef

Coordinate, supervise and direct the Stewarding Department.

Compute daily food costs.

Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.

Understand daily forecasts and customer counts.

Coordinate all par stock levels.

Assess food portion size, visual appeal, taste and temperature of items served.

Direct and train all chefs to ensure adequate operation in all outlets.

Create menus for prospective clients.

Review and approve weekly payroll.

Check food purchases for proper ordering, quality and price structure.

Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report

SECONDARY

Conduct and/or attend all required meetings, including pre-convention and post-convention meetings as needed.

Attend all meetings as required.

Communicate to Engineering any physical maintenance problems.

Assist catering sales on all special menus and price structures.

Participate in required M.O.D. program as scheduled.

Perform any other duties as assigned.

QUALIFICATIONS

High school diploma

Minimum of 1-year previous experience in a restaurant