Sous Chef
Salt Lake City, UT
Description

     

Job   Function


Weight

 

Job   functions describe the substance and most important responsibilities of the   job.


Totals 90%

 

1. Administration

· Assist the Executive Chef/Food &   Beverage Director in supervising food preparation staff including hiring,   discipline, discharge, performance evaluations, and development.

· Schedule all subordinate associates   to adhere to labor standards guidelines and maintain adequate staffing levels.

· Supervise all cooking operations   including methods, portioning, and garnishing.

· Assist in planning meals and developing   menus.

· Assist the Food and Beverage Manager   and sales staff with banquets, parties, and other special events.

· Requisition food and equipment by   giving specifications, quantities, and quality descriptions.

· Ensure attractive presentation of   all food dishes.

· Maintain health and sanitation   standards.

· Achieve budgeted revenues and   expenses and maximize profitability related to the restaurant.

· Contribute to the profitability and   guest satisfaction perception of other hotel departments.

· Develop short- and long-term   financial and operational plans for the restaurant that relate to the overall   objectives of the hotel.

· Maintain and correct procedures for   inventory control.

· Ability to accurately use various   office and accounting software.

· Perform   all duties in a professional manner and in accordance with company   policies. 

· Follow   all safety procedures to ensure a safe working environment. 

· Maintain   uniform and grooming standards as outlined in employee handbook and   departmental training.

· To   assume responsibility for production in each area of the kitchen as business   levels demand.

· Ability   to follow production sheets to ensure efficient ordering of food and accurate   production. Use their full potential,   minimizing waste and using proper food rotation principles.

· Work   with chefs to maintain budgeted labor and food costs.

· Assist   in all areas of the kitchen and fill all positions as needed.

· Responsible   for opening and closing procedures for the kitchen.

· Train   new staff members and participate in on-going training for current staff   members.

· Interview   candidates for employment following proper interview procedures. 

· Accommodate   management requests and special requests as deemed appropriate.

· Attend   meetings as required.

· Assist   in the development of menus.

· Prepare   the weekly work schedule and maintain flexibility to accommodate business   demands.

· Maintain   flexible schedule to accommodate business demands.

· Supervise   the culinary and stewarding staff. Delegate work as required.

· Maintain   high level of creativity and overall culinary standards. 

· Ensure   that liquor laws and liquor rules of the State of Minnesota and the City of   Brooklyn Park are followed. 

· Ensure   the beverage service policies of NIECC are strictly adhered to.


70%

 

2. Support

· Must have a comprehensive knowledge   of the English language to effectively communicate with guests, associates,   and vendors.

· Ability to assist with the design   and preparation of statistical reports and presentations as needed.

· Ability to accurately report   information. 

· Ability to scrupulously follow all Portfolio   and hotel policies and procedures.

· Attend required meetings.


20%

 

Professionalism   and Style Expectations


Weight

 

These   are expected of every associate within StepStone Hospitality Inc.


Totals 10%.

 

3. Personal Effectiveness

· Projects and assignments are   completed thoroughly, professionally, and with care.

· Adjusts to high-pressure conditions   and is open to change.

· Assumes responsibility for personal   growth and development.

· Conducts him\herself (acts and   dresses) professionally at all times; sets standards for all associates.


5%

 

4. Communication

· Understands and communicates the StepStone   Mission and Core Values.

· Expresses ideas and conveys   information clearly, effectively, and professionally.

· Actively listens to others.

· Conveys company information,   decision, or problems to appropriate parties on a timely basis.

· Works to resolve disagreements and   is respectful of peers and co-workers.


5%

 

Physical Requirements

 

5. These are required of every associate.

· Minimum lifting of 50 pounds.

· Pushing, bending, stooping, upward   reaching, manual dexterity.

· Hearing, writing, typing.

· Minimum pulling of 50 pounds.

· Other duties may be assigned.

 

Additional responsibilities specific to you   are:

· Must have a comprehensive knowledge   of all hotel departments and functions.

· Must have a comprehensive knowledge   of applicable Federal, state, and local health, safety, and legal   regulations.

· Must have exceptional mathematical   and computer skills.

· High school education and relevant   training and experience required. Additional education preferred.

· Ability to timely obtain any   required licenses or certificates.

· CPR training required; first aid   training preferred.

· Additional language ability   preferred.

 

Physical Requirements

 

5. These are required of every associate.

· Minimum lifting of 50 pounds.

· Pushing, bending, stooping, upward   reaching, manual dexterity.

· Hearing, writing, typing.

· Minimum pulling of 50 pounds.

· Other duties may be assigned.

 

Additional responsibilities specific to you   are:

· Must have a comprehensive knowledge   of all hotel departments and functions.

· Must have comprehensive knowledge   applicable Federal, state, and local health, safety, and legal regulations.

· Must have exceptional mathematical   and computer skills.

· High school education and relevant   training and experience required. Additional education preferred.

· Ability to timely obtain any   required licenses or certificates.

· CPR training required; first aid   training preferred.

· Additional language ability   preferred.

· Occasional travel required.