Sous Chef de Cuisine I

Directs all aspects of managing the kitchens and kitchen teams, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with the standards. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly-flavored food. Coordinates th

Main Duties and Responsibilities:
• Evaluates rewards and disciplines kitchen personnel as appropriate.
• Orients and trains kitchen personnel in Company and department rules, policies and procedures. Trains kitchen staff in sanitation practices and establishes cleaning schedules, stock rotation schedules and other sanitary controls. Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.
• Engages in safe operating procedures of all equipment, utensils and machinery. Establishes preventative maintenance schedules in conjunction with Engineering for all equipment. Immediately reports urgent repairs directly to Engineering. Participates in safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Instructs staff in proper care and use of all equipment.
• Meets with head chefs/Sous Chefs to review daily specials, schedules, assignments, anticipated business levels, banquet event orders, banquet plate up assistance, post function sheets, equipment needs, cleaning supplies, health/safety and sanitation follow up and any other information pertinent to meet business demands. Establish day's priorities and assign appropriate staff.
• Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases, meetings/appointments, VIP's and special guests.
• Conducts and maintains daily physical inventory and requisitions as necessary to meet business demands.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Prepares daily/weekly payroll record for submission to payroll.
• Ensure that opening and closing duties are completed to standard.
• Ensures staff prepares menu items following recipes and yield guides according to departmental standards and the Restaurants concept.
• Ensures recipe cards, production schedules and plating guides are current and posted.
• Ensures F&B service staff is informed of 86'd items and amounts of available menu specials throughout meal period.
• Works on line during service and assist wherever needed.
• Conducts frequent walk through of each kitchen area ensuring adherence to standards and quality
• Performs other reasonable duties that may be requested from time to time.

REQUIRED QUALIFICATIONS:
• High school diploma or equivalent vocational training certificate
• Minimum of 3 years' experience in senior position at a 5-star hotel or restaurant
• Certification of culinary training or apprenticeship
• Proven knowledge of operation financial management
• Experience working all types of kitchen stations
• Exceptional communication skills
• Food Handler's Certificate, First Aid and CPR
• Proficient in Microsoft Office and Inventory software