Chef

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen. Responsibilities: Assist the Director of Culinary in meeting or exceeding budgeted goals (labor and food costs). Assist the Directror of Culinary with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews). Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards. Assist the Director of Culinary with recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations. Conduct monthly operational inventory and month-end processes. Review and approve timecards for payroll prior to Payroll Monday. Provide hand-on training to new hires and refresher training to culinary staff, to maintain high standards of operation. Order all operational supplies as needed. Prepare and communicate weekly schedule to culinary staff. Ensure that weekly cleaning projects are completed. Oversee all food production and ensure all recipe standards are met consistently. Ensure that quality standards are maintained, and defects are addressed quickly and efficiently. Provide hands-on operational support in all areas needed. Check for cleanliness and ensure food sanitation protocols are followed throughout the day. Ensure that Pre-Shift meetings and Shift reports are happening daily. Serve as a role model and demonstrate exemplary and professional behavior. Build and influence relationships with FOH & HOH associates with open communications and genuine care. Follow up with any guest issues and communicate with the F&B leadership team. Perform other reasonable job duties as requested by supervisor. Requirements: At least 2 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.