The Sous Chef is primarily responsible for ensuring food quality for all food service venues. The employee will supervise, mentor and instruct new hires and the kitchen staff on duty. They will have to communicate with all departments and have a close relationship with the Engineering Department as needed regarding smooth operation of kitchen equipment.
Complete all required brand specific training
Complete all required Vision University training
Complete all required health and safety training required for position
Adhere to all Vision Hospitality Group, Inc. and property specific brand standards
Perform any other duties as requested by management to aid in better operation of the hotel and service to the guests
Provide personalized, friendly service to each and every guest
Knowledge of fundamental principles and procedures of food preparation, short orders and banquet food service
Keep work station clean and organized
Is familiar with and adheres to standard recipes
Practice safe and sanitary work habits
Refers guest problems or complaints to supervisor according to Vision Hospitality Group, Inc. and brand guest problem resolution policy.
Assists in developing and implementing new recipes and menus.
Interfaces with the supervisor development.
Interfaces with Kitchen staff, regarding food quality, preparation, and presentation.
Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all dishes before meal service; ensures "model" plates of all menu items before each meal service.
Oversees the operations of designated kitchen outlet.
Instructs, oversee and participate in the cleaning of kitchen, buffet/action station and all back of the house areas and equipment maintaining a constant clean zone.
Maintains the highest possible rating from the Health Department on a regular basis.
Trains and conducts regular shift staff meetings reviewing food service standards and new additions to menus and policies.
Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
Communicates with the Engineering department as needed regarding smooth operation of equipment.
Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
Must be responsible for safety and security of guests, fellow employees and hotel assets
Have knowledge of fire alarm system and evacuation procedures
Have dependable transportation available
Able to communicate effectively in writing, verbally, and in person
Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays
Is organized, honest, works well with others, and has an outgoing personality
Maintain a clean and attractive work area, uniform, and person
Able to work with people from diverse cultures and backgrounds
Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 50 pounds
Can stand/walk on feet for 8 hours and work in a restrictive space/environment
Must have eyesight enabling vision both near and far
Must be comfortable using a step stool or ladder
Must be able to use/lift arms for up to 8 hours
Must be able to work in extreme conditions such as heat, cold and stress
Have finger dexterity for operating equipment
Must speak in a clear, understandable voice, hear at a basic level, and understand English
Must be able to write