Maadaadizi
The Sous Chef is responsible for assisting with the leadership and management of the kitchen. The primary role of the Sous Chef is to assist the Executive Chef in managing the kitchen's food planning and production processes.
The Sous Chef will ensure that the kitchen is properly staffed and will supervise and support all kitchen staff. The Sous Chef must adhere to standard operating procedures for food quality and ensure that the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness.
Essential Duties/Responsibilities
Ensure food is cooked, stored, and cooled at correct temperatures by regulating and keeping logs of temperatures of ovens, broilers, grills, and roasters as well as the cooling stages of product. Assist the Executive Chef with ensuring all products are purchased, received, and stored as per hotel standards. Receive, inspect, unpack, and store stock in proper storage containers. Supervise and ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Compose and post shift pars sheets for staff use, determine necessary preparation and line set up. Set up plans and actions to correct any food cost problems, control food waste, loss, and usage per Maadaadizi and Hilton standards. Operate, maintain, properly clean and inspect deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill. Assume responsibility for scheduling back of the house staff, allowing minimal to no overtime. Develop, implement, and communicate Standard of Operations for all areas of responsibility. Directs the Stewarding Department to maintain clean kitchens, storerooms, cafeteria, and all food service areas in the Executive Chef’s absence; assures proper hygiene and sanitation practices are followed. Conducts daily walks to ensure kitchens, storerooms, cafeteria, and other food service areas are kept clean as per health department standards and codes. Ensures that all employees follow safety rules and procedures and take corrective action where required to improve the safety of work areas. Assists the Executive Chef in preparing menus which are market/customer oriented – Tasting Menus, Wine Pairings, Cheese Courses. Provides staff with skills training to provide value added service to customers. Meets and exceeds the expectations of the employees by utilizing leadership skills and motivation techniques to maximize employee productivity and create a positive work environment for all employees. Determines and communicates standards of performance to employees. Other duties as assigned. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industry
Hospitality Base pay range
$70,000.00/yr - $75,000.00/yr
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Ensure food is cooked, stored, and cooled at correct temperatures by regulating and keeping logs of temperatures of ovens, broilers, grills, and roasters as well as the cooling stages of product. Assist the Executive Chef with ensuring all products are purchased, received, and stored as per hotel standards. Receive, inspect, unpack, and store stock in proper storage containers. Supervise and ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Compose and post shift pars sheets for staff use, determine necessary preparation and line set up. Set up plans and actions to correct any food cost problems, control food waste, loss, and usage per Maadaadizi and Hilton standards. Operate, maintain, properly clean and inspect deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill. Assume responsibility for scheduling back of the house staff, allowing minimal to no overtime. Develop, implement, and communicate Standard of Operations for all areas of responsibility. Directs the Stewarding Department to maintain clean kitchens, storerooms, cafeteria, and all food service areas in the Executive Chef’s absence; assures proper hygiene and sanitation practices are followed. Conducts daily walks to ensure kitchens, storerooms, cafeteria, and other food service areas are kept clean as per health department standards and codes. Ensures that all employees follow safety rules and procedures and take corrective action where required to improve the safety of work areas. Assists the Executive Chef in preparing menus which are market/customer oriented – Tasting Menus, Wine Pairings, Cheese Courses. Provides staff with skills training to provide value added service to customers. Meets and exceeds the expectations of the employees by utilizing leadership skills and motivation techniques to maximize employee productivity and create a positive work environment for all employees. Determines and communicates standards of performance to employees. Other duties as assigned. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industry
Hospitality Base pay range
$70,000.00/yr - $75,000.00/yr
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