Sous Chef

Description

A hospitality leader within our hotel and F&B operations, The Sous Chef/Banquet Events Chef is responsible for the food production success and oversight of our high-profile Castillo Restaurant, Room Service, Craft Bar + Kitchen, Starbucks Café, banquet event operations in a manner consistent with the mission, operating philosophy, and standards created for the F&B operations.

The F&B Sous Chef/Banquet Events Chef is responsible for all aspects of managing the Kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with our operational standards. Coordinates the purchase of all food and develops menus items, maintaining approved food costs and labor costs. Maintains organization, cleanliness and sanitation of work areas and equipment.

The F&B Sous Chef/Banquet Events Chef exhibits excellent organization, time management, cleanliness and punctuality in regard to all food and beverage service procedures, client requests, service timelines, food safety and HACCP guidelines. Ability to receive direction and act upon it. The F&B Sous Chef/Banquet Events Chef possesses proficient technical service abilities and an understanding of restaurant & kitchen operations. Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead Line, culinary and service teams in regards to standards and reputation of our F&B operations.

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Culinary degree preferred
• Must possess prior restaurant kitchen/culinary technical ability
• High School diploma or equivalent.
• Serv Safe Certification required.
• Florida HACCP certification preferred.

• Must be able to perform major life activities:
  Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to communicate with other associates and/or guests.

Requirements

• Control of food costs, loss and usage guidelines
• Pars for shift usage, freezer pull, and line set up.
• Proper food temperatures: hot above 140 F and cold 41
  
  F.
• Inventory, ordering and receiving and storing products.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• All kitchen disciplines including cooking techniques, and product knowledge.
• Working knowledge of Alto-Shaam oven systems preferred

• Follow recipes for preparations, cooking serving, and storing.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.
• Knife skills and other food preparation skills.

• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow-up with corrections when needed