Sous Chef

Required Years of Experience

2 years

Job Details Bank & Bourbon is looking for an All-purpose Sous Chef. The Sous Chef will be responsible for coordinating/overseeing the activities of all food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for all Kitchen food ordering, production, holding and storage.

Additional responsibilities include selection, training, scheduling of all Kitchen employees:

• Maintains Kitchen staffing levels so as to provide for optimal performance of all duties
• Represents Chef in his/her absence
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to engineering
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

Requirements:

Supportive Functions and Responsibilities

• Promotes and applies teamwork skill at all times
• Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Decisiveness
• Agility in multitasking
• Ability to make decisions on imperfect information
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Specific Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Outstanding management, organizational, communication and leadership skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Qualification Standards

Education: College degree preferred

Experience: Five to six years experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses or Certificates: ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Wellness Program

Required Skills

Teamwork

Problem Solving

Decision Making

Coaching

Training

Performance Evaluation

Time Management

Adaptability

Attention to Detail

Customer Service Orientation

Communication With Other Departments

Inventory Management

Cost Control

Emergency Response

Compliance With Safety Regulations

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