Sous Chef - Stadium Club - Caribe Royale Orlando Hotel - Caribe Royale

Scope of Position

The Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates in regard to business matters, specials, food quality, food presentation, cleanliness, and other standards.

Position Requirements

• Professional demeanor appropriate for a resort environment.
• At least 3 years' experience in a supervisory or leadership role in a resort hotel or fine dining restaurant.
• Strong restaurant operation background.
• Proven track record in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
• Assists Chef de Cuisine with all kitchen operations and preparation.
• Complies with all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains purchasing, receiving and food storage standards.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Maintains the productivity level of Associates.
• Ensures property policies are administered fairly and consistently.
• Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and Caribe Royale Orlando Hotel standards.
• Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.
• Motivate, develop, and train line level associates.
• Ensures all daily rehearsal meetings are conducted.
• Participates in departmental meetings.
• Perform any other reasonable duties as required by management.

Education

American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give directions under pressure.
• Work in areas of high heat and humidity.

I acknowledge that I have reviewed the Sous Chef job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.