AM Sous Chef

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises/performs kitchen opening and closing operations
• Supervises/assists food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to Engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and onboarding program in accordance with hotel policy
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
• Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
• One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays