Job Class: Exempt / Reports To: Executive Sous Chef POSITION SUMMARY: The Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef and Executive Sous Chef. The Sous Chef assists with food inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training and supervision of employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: NOTE: Legacy Development & Management may unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following: Ensure that all food and products are consistently prepared and served according to the hotel's recipes, portioning, cooking, and serving standards. Recommend employment and termination decision including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Assists with ordering of food and kitchen supplies. Oversees the kitchen staff in preparation of various cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef and/or Executive Sous Chef when quality is not acceptable. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department Provides orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner as directed by Executive Sous Chef. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the hotel's preventative maintenance programs. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the hotel's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Assist with ensuring that hotel policies on employee performance appraisals are followed and completed on a timely basis. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. Responsible for training kitchen personnel in food preparation, cleanliness, and sanitation practices. Check and maintain proper food holding and refrigeration temperature control points. Assist with inventory. Performs other duties as assigned. REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS, AND EXPERIENCE): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. High School Diploma or GED At least three (3) years of progressive culinary career growth is required. Large volume food preparation experience required, preferably in a hospitality environment. Has working knowledge of health department codes/requirements. Has ability to effectively train and lead a diverse group of culinary professionals with emphasis on high quality, continuous improvement of menu and staff, and working as a team. Able to prepare a variety of cuisines. Requires a minimum of one (1) year of supervisory experience. Must possess outstanding customer service, organizational, and interpersonal skills as well as excellent attention to detail and the ability to multi-task Must possess excellent communication skills, verbally interacts with management, servers, team members, and guests with proper etiquette, grammar, and spelling Supervisory skills including giving direction and delegating responsibilities Must be able to communicate in English with guests, management, and other employees to their understanding. Must have knowledge of workplace safety procedures Must be able to work overtime, including weekends, evenings, and special events as needed Must possess a valid New Mexico driver's license, vehicle insurance, good driving record, and reliable vehicle. PREFERRED QUALIFICATIONS: Culinary Arts Degree Currently holds or has the ability to hold a Food Server Card or has a ServSafe Certification Bilingual, English/Spanish NEEDED ATTRIBUTES: Demonstrates consistency in values, principles, and work ethic Dependable, self-motivated, punctual, positive, and efficient in handling work assignments Must have an open mind and willingness to learn new processes, concepts, and ways of approaching guests and coworkers. Able to work with a diverse group of people Strong team player, friendly, patient, self-motivated Strong supervisory skills Professional appearance and manner WORKING CONDITIONS AND PHYSICAL EFFORT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and talk or listen and occasionally required to sit. The employee is frequently required to stand; walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. This position requires frequent manual dexterity in combination with eye/hand coordination such as handling of equipment. Will have repetitive hand motions and prolonged periods of standing. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The employee must occasionally lift up to 50 pounds and carry up to 30 pounds The noise level in the work environment is usually medium to high. Exposure to possible hazards which may include but are not limited to; cuts, slipping, tripping, falls and burns. Exposure to heat, cold, and mild chemical exposure. Must be able to travel (5%) within the metropolitan area as needed.
