Sous Chef – Orlando

Scope
Assists the executive chef in the food preparation, cooking, and catering of for all food outlets of the hotel, and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations.

Primary Responsibilities
Ensures quality and consistency of product taste and presentation as prepared and before served.
Assumes responsibility for kitchen in absence of Executive Chef.
Assists in the planning of meals and menus for the restaurant and catered events.
Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
Assists food and beverage director, sales, and banquet staffs with banquets, social parties and special events.
Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget.
May place product orders.
Cooks and otherwise prepares foods according to recipes.
Cuts, trims, bones and carves meats and poultry for cooking.
Insures all deadlines are met in food production based on production orders.
Cooks and carves meats, and prepares dishes.
Weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Ensures customers are served in an efficient and friendly manner.
Interacts with co-workers to ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
Requisitions food and equipment, giving specifications, quantities and quality descriptions.
Participates in monthly inventory verification and maintains adequate supplies.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures and is able to effectively communicate them to subordinates.
Fulfills Manager on Duty shifts.
Note: Other duties as assigned by supervisor or management

Relationships
Internal:
Sales: To determine the pricing of sales promotions; to handle special accounts
Engineering: Maintenance and repair of kitchen equipment
Food and Beverage Staff: Training, Purchasing and Operations
External:
Vendors: To order equipment and food
Professional Associations: To stay current on trends and procedures
Health Department: Kitchen Inspections

Qualifications
Education/Experience: Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.
Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service certification as required by franchise.

Skills and Qualities:
Leadership Skills.
Culinary awareness
Oral and written communications skills.
Attention to detail.
Planning and organizational ability.
Customer Service.
Analytical and problem-solving skills

Working Conditions:
Will be required to work nights, weekends and holidays.
Will be required to work in fast paced environment.

Physical/Cognitive Abilities
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
A significant portion of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.
A large portion of time will be spent planning the sequence of operation and organizing the work of others. The rest of the time will be spend receiving and carrying out instructions from the Executive Chef and/or the Food and Beverage Director.
Reading and writing skills are used while reviewing event orders, compiling menus, requisitioning items and reviewing the budget.
This person will often have to clearly communicate new or changing procedures and instructions to subordinate staff and managers.
The Sous chef sometimes uses planning, problem-solving, reasoning, training and counseling skills when interacting with subordinate staff members, hotel guests, groups, and special clients.

Organizational structure
Reports to: Food and Beverage Director or General Manager
Subordinates: Sous Chefs, Banquet Chefs, Cooks, Kitchen StewardsJob title also known as: Chef, Kitchen Supervisor

This job description is a general representation of the duties and responsibilities commonly found in Hospitality for this type of position; it may be modified at an individual hotel based upon business necessity.

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