Sous Chef

STELLA HOTEL & BALLROOM • Kenosha, WI • 2d ago

JOB REQUIREMENTS: Position Title: Sous Chef Reports To: Executive Chef
FLSA Status: Exempt OVERALL DESCRIPTION OF JOB SCOPE AND
RESPONSIBILITIES: The Sous Chef is responsible to assist the Executive
Chef for overall kitchen operation as a successful independent profit
center, ensuring maximum guest satisfaction, through planning,
organizing, directing, and controlling the Kitchen operation and
administration. RELATIONSHIPS: This position reports to the Executive
Chef, retains relationships with peers and all other departments within
the hotel, maintains relationships with current and prospective guests,
and maintains relationships with suppliers, vendors, and others serving
the Company or the hotel. ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:
Please note that the essential job functions listed here are not
all-inclusive, rather they indicate the @types of activities normally
performed by this position and, therefore, may be modified and revised.
Other duties may be required and assigned from time-to-time. Interacts
with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints. Able to make
recommendations to the Executive Chef regarding succession planning. To
be aware of all financial budgets and goals. To ensure that guests are
always receiving an exceptional dining experience representing true
value for money. Ensure that all recipes and product yields are
accurately costed and reviewed regularly. Ensure that all food items are
prepared as per standard recipe cards while maintaining portion control
and minimizing waste. Ensure that food stock levels within the culinary
department areas are of sufficient quantity and quality in relevance to
the hotel occupancy and function forecasts. Ensure that chefs are always
in clean tidy uniforms and are always presentable to be in guest view.
Ensure that all food preparation equipment is being used safety and
correctly and that it is cleaned and maintained. Ensure that all
culinary operations manuals are prepared and updated. Ensure that the
culinary department adheres to all company and hotel policies and
procedures. Ensure that a consistent first-class product of the highest
quality is achieved and maintained in all culinary areas, while adhering
to operational deadlines. Ensure that meetings are well planned and
results orientated. Creative menu planning and correct food preparation
for each outlet including banquets. To work in close conjunction with
the Food and Beverage Manager and respective & teams, to create a yearly
marketing plan for the restaurant. Be aware of new items, which are
introduced onto the market and keep up with the lasted product trends.
To fully understand the market needs and desires for each outlet and
ensure that the menus are developed to reflect... For full info follow
application link. Gorman & Company is an Equal Employment Affirmative
Action Employer. *** APPLICATION INSTRUCTIONS: Apply Online:
ipc.us/t/35479A498E784BE2

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