Sous Chef

Overview

The Sous Chef coordinates, supervises and directs all aspects of the hotel's food production, maintaining profitable F&B operations and high quality products and service levels. He/she provides training for all staff, meets corporate quality standards, establishes and enforces food specifications, portion control, recipes and sanitation. The Executive Chef controls food and labor costs while maximizing guest satisfaction.
Responsibilities

Collaborate with other F&B managers to address issues promptly.
Maintain open communication with immediate supervisor on any matters requiring attention.
Oversee Loss Prevention in kitchen areas, monitoring all phases.
Submit required reports in a timely manner.
Evaluate the quality of all food products and presentation.
Ensure preparation of necessary reports, including Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Manage all aspects of the daily operation of the kitchen and food production areas.
Address guest complaints promptly.
Enforce SOP compliance in all outlets.
Ensure requisition procedures are followed.
Conduct staff performance reviews according to Highgate Hotel standards.
Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Familiarize and enforce local health department sanitation laws.
Partner with the Director of F&B to create and implement menus.
Design and manage employee cafeteria rotating menu, overseeing cafeteria operations.