Senior Sous Chef

Company: O2 Beach Club & Spa

HOURS OF WORK

You may be required to work any of the following shifts (early morning, mid-day and evening, night to morning), including public holidays and weekends. Some functions you may be required to work off premises or at one of the other resorts. Shifts will vary according to the needs of the hotel and occupancy.

JOB SUMMARY

The Senior Sous Chef is a key leadership role in the kitchen, responsible for assisting the Executive Chef and Head Chef in managing the culinary team and ensuring the highest quality of food preparation and presentation. This position involves overseeing kitchen operations, maintaining kitchen standards, and contributing to menu development. The Senior Sous Chef will play a pivotal role in training and mentoring junior staff, maintaining a clean and safe kitchen environment, and ensuring exceptional guest satisfaction. Responsibilities will also include maintaining equipment, providing on-the-job training, ensuring adherence to HACCP procedures, managing production to prevent overproduction and spoilage, and conducting daily inventory checks of frozen meat and produce.

JOB SCOPE

This position operates across various food outlets and requires a high level of efficiency in food preparation, product handling, and attention to detail to ensure guest satisfaction. The role adheres to company standards, AAA 5 Diamond standards, and LQA Benchmarking standards. Self-motivation and flexibility are essential for personal and professional development.

RESPONSIBILITIES

Operational

Kitchen Operations:

• Assist the Executive Chef and Head Chef in managing all aspects of kitchen operations.


• Communicate continuously with the Executive Chef to meet quality and cost standards.


• Supervise and coordinate activities of the kitchen staff to ensure efficient food preparation and presentation.


• Ensure all kitchen equipment is properly maintained and functioning.


• Be familiar with all equipment and machinery, including safe operation and maintenance.


• Conduct daily departmental meetings to ensure proper communication and task completion.


• Responsible for training within their outlet and recording it.


• Report any accidents within 24 hours in accordance with standards.


• Create and manage staff schedules.


• Prepare daily production lists.


• Maintain cleanliness during and after service.


• Brief staff on daily specials, special guest needs or allergies.


• Engage in planning and forecasting.


• Report daily in the kitchen's logbook.


• Manage food orders for their outlet.


• Practice proper recycling and kitchen energy management.


• Maintain a clean and organized work area by cleaning spills and messes promptly to ensure safety and hygiene.


• Adhere to the First-In-First-Out (FIFO) method to manage inventory effectively and minimize waste.


• Provide and facilitate training on the proper use and maintenance of equipment to ensure staff competency and safety.


• Handle special requests from guests or management efficiently and professionally.


• Monitor and manage overtime and double time to ensure compliance with budgetary and staffing guidelines.


• Treat all team members with respect, ensuring a fair and unbiased work environment without favouritism.

Menu Development:

• Collaborate with the Executive Chef in creating and updating menus.


• Develop new recipes and techniques to enhance the culinary offerings.


• Ensure consistency in taste, quality, and presentation of all dishes.


• Participate in or oversee a weekly tasting panel to ensure the quality and consistency of products.


• Ensure adherence to recipe checklists to maintain standardisation and accuracy in food preparation.
  

Quality Control:

• Inspect incoming products, ensuring proper storage and rotation in compliance with health regulations.


• Ensure the highest standards of food quality, taste, and presentation.


• Monitor portion sizes and waste control to maintain profitability.


• Implement and maintain food safety and sanitation standards.


• Log daily temperatures of freezers, refrigerators, and buffet items.


• Ensure all food is served at proper temperature per company standards.


• Maintain the HACCP log daily to ensure compliance with food safety standards and regulations.


• Follow the established checklist for closing the kitchen to ensure all tasks are completed and the area is properly secured.

Inventory and Cost Control:

• Oversee ordering and inventory management.


• Assist in managing inventory levels and conducting regular stock checks.


• Assist with inventory counts and controls.


• Work with the Executive Chef to control food costs and minimize waste.


• Ensure accurate record-keeping and reporting of kitchen expenses.


• Receive and verify food items from requisition orders.


• Retrieve items from the storeroom as needed.


• Conduct and verify monthly inventory checks to ensure accuracy and proper stock management.


• Record and report any food spoilage to monitor waste and identify areas for improvement.


• Document any breakage of kitchen equipment to facilitate timely repairs and replacements.

Health and Safety:

• Maintain a clean, safe, and organized kitchen environment.


• Ensure compliance with health and safety regulations.


• Address any kitchen safety issues promptly and effectively.


• Adhere to safety standards and assist in accident prevention.


• Train all team members on the proper use of the deep fat fryer and fire extinguisher to ensure safety and operational efficiency in the kitchen.

Customer Service:

• Interact with guests to ensure their dining experience meets or exceeds expectations.


• Meet guests to honour special requests or requirements as needed.


• Handle guest complaints and concerns professionally and promptly.


• Participate in special events and functions as needed.

People Management 

• In collaboration with the Kitchen management team, manages, motivates and monitors the performance of the Kitchen team. 


• Collaborate with the Kitchen management team to manage, motivate, and monitor the Kitchen team's performance.


• Actively participate in the recruitment process, identify staffing needs, and shortlist potential candidates.


• Conduct candidate interviews and inform the HR team of successful candidates promptly.


• Assist the Kitchen management team in addressing underperforming staff and recommending steps for improvement.


• Co-manage performance management within the department, providing continuous feedback and communication.


• Ensure department goals align with company objectives, AAA 5 Diamond standards, and LQA Benchmark standards, and communicate them to staff.


• Actively coach staff to develop new skills and promote individual responsibility.


• Share responsibility with the Kitchen management team in conducting annual performance appraisals.


• Address department conflicts and infractions against company policies/procedures and understand appropriate disciplinary actions.


• Plan and execute team-building activities to maintain momentum and productivity.
  
  

Training and Development 

• Co-manage Training and Development and Talent Management with the Kitchen management team to maximize staff growth.


• Identify and conduct assessments to determine necessary staff training.


• Monitor guest feedback and provide staff performance improvement feedback.


• Communicate training needs and plans to the Kitchen management team based on assessments and guest feedback.


• Liaise with the Human Resources - Training and Culture Development team to support development objectives.


• Ensure regular On-the-Job training aligns with AAA 5 Diamond standards and LQA Benchmark standards.


• Provide a minimum of 48 hours of recorded training per year.

KNOWLEDGE, SKILLS AND PERSONAL ATTRIBUTES

Knowledge

• Degree from a culinary school 


• Level 3 or above Caribbean Vocational Qualification in Culinary Arts 


• Minimum 5 years of Sous Chef experience in a AAA 5 Diamond Hotel/Restaurant or similar upscale restaurant or 8 years experience in a reputable high end Fine Dining establishment


• Supervisory experience or training is required 


• HACCP standard


• Basic Culinary Knowledge 


• Banquet and Mass Production


• Basic Computer Knowledge

Skills

• Client Service Orientation.


• The ability to work under pressure.


• Demonstration of sound judgment.


• Must be familiar with all kitchen equipment and machinery.


• Must have his/her tools to perform assigned duties.


• Knowledge of kitchen terminology required.


• Advance culinary and artistic skills.


• Knowledge of all other kitchen departments.


• Extensive knowledge of buffet work.


• Well-rounded culinary skills – cooking methods, soups, sauces, basic garde manger skills and baking skills, product identification and preparing stocks.


• The ability to plan, organize, delegate and be consistent.


• The ability to perform mathematical calculation including but not limited to conversion of recipes, inventories 


• Good handwriting, reading, listening and computation skills are necessary.

Personal Attributes

• 
  
  
  
  • Hospitality
  
  
  • Creativity
  
  
  • Reliability
  
  
  • Compatibility
  
  
  • Integrity
  
  
  • Flexibility
  
  
  
  

• Consistency 

• Leadership

• Professional deportment

• Commitment to customer service

WORK CONDITIONS

• Must be in good physical condition:  to stand for 8 consecutive hours.  Also walk, kneel and bend.


• Able to lift a minimum of 50 pounds.


• Must be able to sustain the heat and cold of the kitchen.    

• Assist with special duties in the event of an emergencies or non routine matters, in case of a hurricane or natural disaster