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Sous Chef

Company: Cherry Valley Lodge
Location: Newark
Posted on: November 27, 2019

Job Description:

The Sous Chef assists in managing the kitchen. The Sous Chef is responsible for training, supervising, and working with all cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order to create consistent quality food products. The Sous Chef will work closely with the Executive Chef in maintaining control for cost and quality. The Sous Chef is required to adhere to the mission and values of Widewaters Hotels, LLC. What you will be doing Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Assist Executive Chef/Executive Sous Chef in maintaining the staff schedule so that proper coverage is maintained while keeping payroll costs in line. Maintain vacation schedule for proper staffing Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Report any equipment in need of report to chef and engineering. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations. Read and employ math skills for following recipes. Process requisitions for supplies. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations. Supervise daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes. Assists in determining how food should be presented and creates decorative food displays. Ensures compliance with food handling and sanitation standards. Checks the quality of raw and cooked food products to ensure that standards are met. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Provide coaching, counseling, and mentoring to culinary staff to develop them to be at their best. Ability to train Line Cooks on standards and food cost analysis ensuring a consistent product at all times. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints as needed and professionally. Assist in positive outcomes from guest queries in a timely and efficient manner. Provides services that are above and beyond for customer satisfaction and retention. Sets a positive example for guest relations. Must be able to participate in the hotel's MOD program.

Keywords: Cherry Valley Lodge, Newark , Sous Chef, Hospitality & Tourism , Newark, Ohio

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