Sous Chef

Location:

Warsaw

Department:

Kitchen

Position:

Sous Chef

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

·     Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

·     Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

·     Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

·     Maintain positive guest relations at all times.

·     Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

·     Resolve guest complaints, ensuring guest satisfaction.

·     Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

·     Review the daily activities; check the following:

• • House count
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • VIPs/special guests
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review weekly schedule to control labor.
• Communicate additions or changes to the assignments as they arise throughout the shift.  
• Take physical inventory of specified food items for daily inventory.
• Review the market list.

Education:

High school diploma or equivalent vocational training certificate required, some college.  Culinary school preferred.

Experience:

Three to five years culinary experience in similar operation. 

Computer Skill & Other Technical Skills:

Ability to utilize computer software and hardware as required.   

Ability to learn, utilize and communicate effectively via company issued communication devices (e.g. Resort Radios, etc).

Communication:

Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing. Knowledge of additional language(s) preferred.

Licenses or Certifications:

n/a

Other:

Must be customer-service oriented and have excellent hospitality skills.