Sous Chef

The Sous Chef is responsible for the administration of the entire kitchen area in the absence of the Executive Chef and support kitchen staff as needed.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Oversee day-to-day operation of food preparation in all areas during assigned shift


• Supervises Culinary Staff


• Communicate any challenges to Executive Chef


• Participate in planning and execution of all events related to F&B venues.


• Assist in creating menu’s for various purposes.


• Controlling and being accountable to the effort in achieving both Food & Labor cost goals


• Detailed execution of all functions from set up to scheduling, ordering and receiving


• Expediting and or work on the line


• Ensure that all processes and procedures are adhered to according to Hilton Standards


• Assists in providing safe working environment


• Assists Executive Chef in overseeing cleanliness and sanitation


• Visually check food quality


• Assists on the preparation of staff schedules with guidance of Executive Chef


• Other duties as assigned by Executive Chef.


• Create professional working relationships amongst all fellow co worker


• Attend meeting accordingly

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to perform all hourly kitchen staffs' essential functions.


• Must be able to read, write, speak and understand English.


• Must be able to grasp, carry and or lift supplies weighing up to 50 lbs.


• Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.


• Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc.


• Must have intermediate mathematical skills.


• Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures.


• Must be able to make quick and accurate decisions sometimes under stress.


• Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position.

WORK EXPERIENCE & EDUCATION REQUIREMENTS:

• High School Diploma or Equivalent required.


• Two-year degree or Apprenticeship preferred


• Minimum five years of experience as a cook. Minimum two years of experience in a similar environment.


• Management/supervisory experience preferred.


• Additional language ability preferred.

NOTICE:

The hospitality business functions seven days a week; twenty four hours a day. In Addition, this is hospitality business and a hospitality service atmosphere must be projected at all times.