Mansion Jr. Sous Chef | Rose Wood

January 26, 2024

Job Description

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


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.

Education or Certification –

  • Culinary degree or equivalent experience

Language –

·         Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements –

  • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.