Sous Chef (Pastry & Bakery)
Job Description
<p><strong>JOB DESCRIPTION</strong> </p> <p>The Sous Chef will be responsible for all areas of the kitchens operation. This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale restaurant/luxury hotels. </p><p><br> </p> <p><strong>RESPONSIBILITIES</strong> </p><p><br> </p> <ul> <li>Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all set Standards. </li> <li>Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. </li> <li>Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. </li> <li>Scheduling of staff according to budget and business forecast. </li> <li>Provide kitchen support for banquet functions. </li> <li>Oversee proper handling and tracing of banquet food returns at end of functions. </li> <li>Directs proper sanitation of all kitchen facilities and equipment. </li> <li>Comply with EcoSure & health code standards for sanitation. </li> <li>Ensures that all kitchen equipment is in good working order. </li> <li>Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). </li> <li>Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. </li> <li>Checks and controls sign-in and sign-out procedures for kitchen staff. </li> <li>Perform any other job related duties as assigned. </li><li><br> </li> </ul> <p><strong>QUALIFICATIONS</strong> </p> <p><br> <br> </p> <ul> <li>Candidate is required to have at least 2 years previous culinary management experience in a high volume kitchen. </li> <li>Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. </li> <li>Excellent written and verbal communication skills as well as organizational skills </li> <li>Candidate must be creative and up to speed on new concepts and food trends. </li> <li>Computer literate and detail orientated is a must. </li> <li>Must have basic mathematical skills and be able to create and understand financial reports.</li></ul>
