RT Sous Chef

Job Overview

Responsible for all aspects of managing 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. Coordinate

the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

Duties and Responsibilities

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• create daily menu specials and receive feedback from Executive Chef.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up

Qualifications and Requirements