The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor the quality of all food products and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with the Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food costs.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Prepare daily food production sheets.
Cut meat, poultry, seafood according to daily business.

Requirements

Education and Experience:

Bachelor’s degree in hospitality/culinary management.
Strong organizational, analytical, verbal, and written communication skills.
Supervisory experience required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Benefits

TN Visa provided
57,000 USD Annual Gross Income
Housing available w/rent of 1,100 USD
Vacation and PTO after 1 year
401(K) Company Match after 6 months
Flight from home city to USA

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