Sous Chef

The Sous Chef will assist in overseeing daily operations and production in the property’s culinary operations for Harborside featuring Italian cuisine. This position will also have oversight of prep and production of the commissary kitchen for multiple outlets.

Sous Chef is responsible for providing supportive leadership to the culinary team. Duties include assisting the Executive Sous Chef/Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. Sous Chef will ensure that kitchen staff has the proper direction, oversees efficiency with a hands-on approach and holds team accountable.

The Sous Chef of Harborside will work on planning with the Executive Sous Chef and Executive Chef, the long-term outlook, innovative offerings, and P&L analysis.

We offer a very competitive salary and generous benefits including:

Low-cost Medical, Dental, Vision Plans
Paid Life Insurance
Short- and Long-Term Disability
Paid Time Off & Holidays
401(k) with 100% match up to 4 percent
Commuter and Company-paid Toll Programs

ESSENTIAL FUNCTIONS & RESPONSIBILITIES (but Not Limited To)

Train the kitchen staff to adhere to restaurant policies and general sanitation regulations.
Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
Designs aesthetic plating presentations.
Ensures that hygiene and food safety requirements are met.
Maintains kitchen inventory and assigned budget.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with South Seas standards, as required by scheduling, which will vary.
Comply at all times with South Seas standards and regulations to encourage safe and efficient hotel operations.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Address and resolve all customer problems in an efficient and effective manner.
Perform spot checks for menu accuracy and taste.
Minimize spoilage, waste and over production.
Regularly review house counts, forecasts, and VIP lists.
Maintain all kitchen inventories.
Assist in the achievement of departmental objectives and goals
Expedite peak meal periods by maintaining a "hands on" approach.
Works within monthly set food cost budget, adjust food requisitions and controls waste.