Job Description

The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company.

CORE RESPONSIBILITIES

Primary areas of responsibility include, but are not limited to the following:

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs.
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Ensures all recipes are followed exactly and consistently.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Monitors inventory on a daily basis to ensure proper levels and quality
• Manage food and labor costs within budgeted guidelines.
• Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies.
• Assist with organizing kitchen meetings at least once a month.
• Participates in Grand Performer performance appraisals and progressive discipline as required.
• Assist Executive Chef with developing and coaching staff.
• Participates and attends manager meetings and all other mandatory meetings.
• Maintains kitchen cleanliness and organization standards.
• Completes daily walkthroughs of kitchen area.
• Assist the Executive Chef in tracking food costs and completing monthly inventory.

MINIMUM QUALIFICATIONS

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 2+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – preferred or attained within 30 days

SUPERVISORY RESPONSIBILITIES

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Cook 3 / Culinary Supervisor
• Steward Supervisor

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