Mansion Jr. Sous Chef | Rose Wood

Job Summary –

Supervise all aspects of the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.  Coordinates the purchase of all food and supports menu development.

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

·         Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

·         Supervise line cooks to ensure the quality of food production and presentation.

·         Ensure that standards are maintained at a superior level daily.  Quality control of every dish that leaves the kitchen.

·         Review the daily activities; check the following:

House count

Forecasted covers for each outlet

Appointments

V.I.P.’s/special guests

·         Maintain complete knowledge of and ensure staff’s compliance with all departmental/hotel policies and procedures.

·         Follow the Chef’s guidance on establishing the day’s priorities and assign production and prep tasks to staff to execute.

·         Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department’s standards and delegate these tasks.

·         Take physical inventory of specified food items for daily inventory.

·         Coordinate breaks for staff.

·         Inspect grooming and uniform of staff; rectify any deficiencies.

·         Check and ensure that all opening duties are completed to standard.

·         Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

·         Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

·         Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

·         Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

·         Work on the line during service and assist wherever needed.

·         Be aware of any shortages and plan before the item runs out.

·         Ensure that F&B Service Staff are informed of 86’d items and the amount of available menu specials throughout the meal period.

·         Promote positive associate relations at all times.

·         Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

·         Monitor and handle guest complaints and ensure guest satisfaction.

·         Conduct frequent walk-through of each kitchen area and direct respective personnel to correct any deficiencies.

·         Ensure that quality and details are being maintained.

·         Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

·         Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

·         Maintain proper storage procedures as specified by the Health Department and hotel requirements.

·         Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

·         Minimize waste and maintain controls to attain forecasted food and labor costs.

·         Ensure that excess items are utilized efficiently.

·         Monitor and ensure that all closing duties are completed to standard before staff sign out.

·         Foster and promote a cooperative working climate, maximizing productivity and employee morale.

·         Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff. 

·         Document pertinent information in the logbook and follow up on items notated during other shifts.

·         Train and develop staff members.

·         Exhibit a friendly, helpful, and courteous manner when dealing with fellow employees.

This list of essential functions is not exhaustive and may be supplemented as necessary.

Experience –

·      Minimum two years’ experience culinary experience in a 4- or 5-star hotel/restaurant.

General Skills –

·         Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.