Executive Sous Chef
Company Name:
The Inverness Hotel & Conference Center
Job Description
JOB OVERVIEW
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.
ESSENTIAL JOB FUNCTIONS
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
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 Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
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.
Requisition the day's supplies and ensure that they are received and stored correctly.
Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the staff to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B; Service Staff are informed of 86''d items and amount of available menu specials throughout the meal period.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained.
Inspect the cleanliness of the line, floor, all Kitchen stations.
Direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Develop new menu items, test and write recipes.
Assist Catering Department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the Employee Cafeteria.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff sign out.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Conduct scheduled performance appraisals. Interview and hire new personnel according to Hotel policies and standards.
Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Document pertinent information in the log book and follow up on items notated during other shifts.
SECONDARY JOB FUNCTIONS
Plan and conduct monthly departmental meetings.
Attend weekly staff meetings, F&B; meetings, pre-convention meetings, B.E.O. review meetings.
Return business telephone calls.
Answer correspondence.
Research local farm products, new suppliers, special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premise functions.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.
Required Qualifications
Required
Qualifications:
Excellent customer service focus and communication skills.
High school diploma or equivalent vocational training certificate, some college.
Certification of Culinary training or apprenticeship.
Five years of experience in a similar position at a Hotel or Restaurant.
Work all stations in Kitchen.
Food handling certificate.
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.
Plan and develop menus and recipes.
Expand and condense recipes.
Ability to:
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly.
Understand guest's service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Ascertain departmental training needs and provide such training.
Direct performance of staff and follow up with corrections when needed.
Preferred Qualifications
CRITICAL
Responsibilities:
Manage the day to day kitchen operations of Banquets, Living Room Loungs, In-Room Dining, and Luminaria Restaurant.
Ensure that kitchen is in clean pristine and organized condition at all times.
Manage Cost Controls from both a food and labor standpoint at or below target metrics.
CRITICAL
Qualifications:
At least 2 years experience as a Sous Chef, Room Chef, or Chef de Cuisine
Ability to multi-task and work well under pressure
Strong Banquet and Multi Outlet experience.
Position Title: Executive Sous Chef
Property: Inn and Spa at Loretto
City: Santa Fe
State: New Mexico
Job Type: Full Time
Type of Position: Mid and Senior Level Management
Salary: tbdEstimated Salary: $20 to $28 per hour based on qualifications.
The Inverness Hotel & Conference Center
Job Description
JOB OVERVIEW
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.
ESSENTIAL JOB FUNCTIONS
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
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 Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
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.
Requisition the day's supplies and ensure that they are received and stored correctly.
Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the staff to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B; Service Staff are informed of 86''d items and amount of available menu specials throughout the meal period.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained.
Inspect the cleanliness of the line, floor, all Kitchen stations.
Direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Develop new menu items, test and write recipes.
Assist Catering Department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the Employee Cafeteria.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff sign out.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Conduct scheduled performance appraisals. Interview and hire new personnel according to Hotel policies and standards.
Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Document pertinent information in the log book and follow up on items notated during other shifts.
SECONDARY JOB FUNCTIONS
Plan and conduct monthly departmental meetings.
Attend weekly staff meetings, F&B; meetings, pre-convention meetings, B.E.O. review meetings.
Return business telephone calls.
Answer correspondence.
Research local farm products, new suppliers, special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premise functions.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.
Required Qualifications
Required
Qualifications:
Excellent customer service focus and communication skills.
High school diploma or equivalent vocational training certificate, some college.
Certification of Culinary training or apprenticeship.
Five years of experience in a similar position at a Hotel or Restaurant.
Work all stations in Kitchen.
Food handling certificate.
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.
Plan and develop menus and recipes.
Expand and condense recipes.
Ability to:
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly.
Understand guest's service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Ascertain departmental training needs and provide such training.
Direct performance of staff and follow up with corrections when needed.
Preferred Qualifications
CRITICAL
Responsibilities:
Manage the day to day kitchen operations of Banquets, Living Room Loungs, In-Room Dining, and Luminaria Restaurant.
Ensure that kitchen is in clean pristine and organized condition at all times.
Manage Cost Controls from both a food and labor standpoint at or below target metrics.
CRITICAL
Qualifications:
At least 2 years experience as a Sous Chef, Room Chef, or Chef de Cuisine
Ability to multi-task and work well under pressure
Strong Banquet and Multi Outlet experience.
Position Title: Executive Sous Chef
Property: Inn and Spa at Loretto
City: Santa Fe
State: New Mexico
Job Type: Full Time
Type of Position: Mid and Senior Level Management
Salary: tbdEstimated Salary: $20 to $28 per hour based on qualifications.
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