Sous Chef

Requirements

• High school education, GED, or equivalent experience required. Bachelor's degree or Culinary Arts Management preferred.
• Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.
• Experience in the luxury & quality environment required.
• REQUIRED SKILLS & EXPERIENCE:
• Ability to work in all stations in the kitchen.
• Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.
• Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions.
• Ability to compute basic mathematical calculations.
• Knowledge of food cost controls. Computer proficient.
• Ability to provide legible communication. Ability to think clearly, analyze, and resolve problems and exercise good judgment under high pressure or emergency situations.
• Ability to complete work in a timely, accurate, and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction.
• Ability to focus on details.
• Ability to input and access information into the property management system. Ability to work without direct supervision.
• Ability to motivate hotel staff and maintain a cohesive team.
• Ability to prioritize and organize work assignments, delegate work.
• Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.
• Knowledge of fire and building codes.
• PHYSICAL REQUIREMENTS:
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• _______________________________________________________________________________

Benefits

Additional Information

The Banquet Sous Chef at The Cooper is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the Banquet kitchen. This role helps support managing the outlet kitchen operations, colleagues, and cuisine. UTIES & RESPONSIBILITIES: Support senior leadership by developing and assuming basic management responsibilities. Assume the role of liaison between all departments within the culinary division and all other hotel departments. Supervise the preparation and cooking of various food items. Develop and implement creative menu items that adhere to brand standards. Plan, coordinate & implement special events and holiday functions. Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring. May manage other key culinary roles, including supervisors and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. Monitor food production, ordering, cost, and quality and consistency daily. Ensure proper safety and sanitation of all kitchen facilities and equipment.

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