Sous Chef

## Description and Qualifications The Sous Chef has a leadership role in the kitchen operations including breakfast, lunch, and dinner service. It is the Sous Chef’s responsibility to create a 5-star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency.
** ESSENTIAL DUTIES AND RESPONSIBILITIES
** include the following. Other duties may be assigned.
* Day-to-day management of service and production, including managing product utilization for targeted food cost and managing the work schedule of culinary and ware washing staff for appropriate labor cost
* Assists in managing the menu matrix to ensure a variety of guest experiences and the most efficient production
* Assists in menu development, testing, training and implementation
* Works with the Dining Room Management team to achieve smooth, effective service periods
* Educates Wait Staff in menu knowledge and service knowledge
* Schedules culinary and stewarding teams for full coverage of operations and control of labor costs
* Tracks and reports all daily, weekly, and monthly labor and food costs
* Assists in ordering/purveyor relationships and control of food and operating costs
* May act as the High Hampton Culinary representative at outside events
* Coaches counsels and reviews line cooks and stewards with the assistance of the chef team
* Contact for all maintenance issues in the kitchen
* Maintains a professional atmosphere in the kitchen at all times
* Communicates with other departments to ensure seamless hotel operations
** Must comply with all company policies and procedures.
**** To perform the essential functions of this position regular and consistent attendance is required.
**** Must be able to work well with other Team Members and Managers and interact with our guests.*
* ** SUPERVISORY RESPONSIBILITIES
*** Line Cooks and Ware Washers
** EDUCATION and EXPERIENCE
*** Culinary degree from an accredited institution and 2-3 years experience directly in the restaurant or hotel food and beverage field or 4-5 years experience in the above areas
** LANGUAGE SKILLS
*** Excellent verbal and written communication skills are essential
* The ability to resolve conflict and create a Win/Win solution is a must
* Individual guest and group communication skills necessary
* Must be able to coach subordinates to improve performance and focus
* Must speak with confidence and authority in representing High Hampton
** MATHEMATICAL SKILLS
*** Strong analytical and problem-solving skills imperative
* Able to understand and interpret basic financial statements and reports to improve performance
* Understanding of overall P & L required with a specific focus on food and beverage cost management
** REASONING ABILITY
*** Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
** PHYSICAL DEMANDS
*** Requires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knives
* Must be able to operate a company vehicle or golf cart safely
** WORK ENVIRONMENT
*** Professional Kitchen & Office
* 1,400 acres of High Hampton property
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