Sous Chef

Palmdale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $53,900.00 - $72,700.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal allowance

Job Description

The position of Sous Chef is based in a dynamic and fast-paced hospitality environment, specifically within the Food and Beverage (F&B) department of a prestigious hotel. This role is integral to the culinary operations of the hotel, reporting directly to the Executive Chef. The hotel operates under high standards of quality, cleanliness, and guest satisfaction, setting the bar for excellence in its food production areas. The Sous Chef plays a crucial role in supporting these standards by assisting the Executive Chef in ensuring efficient food preparation, maintaining recipe consistency, and upholding superior kitchen hygiene and safety protocols.

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Job Requirements

Flexible and long hours sometimes required
Ability to stand during entire shift
Physical ability to exert up to 50 pounds of force occasionally and up to 20 pounds frequently
Must be able to convey information and ideas clearly
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must work well in stressful, high-pressure situations
Must be effective in handling workplace problems including anticipating, preventing, identifying and solving problems
Must listen to, understand and clarify issues raised by co-workers and guests
Must understand financial information and data and basic arithmetic functions
Must maintain composure and objectivity under pressure

Job Qualifications

At least 5 years of progressive experience in a hotel or related field
2-year college degree with 3 or more years of related experience or 4-year college degree with 1 to 2 years of related experience or culinary degree with 1 to 2 years of progressive experience
Proficient in Windows operating systems, spreadsheets and word processing
Supervisory experience
Ability to work a flexible schedule
Effective communication skills
Ability to work under pressure
Problem-solving skills
Basic arithmetic skills
Ability to maintain composure in high-pressure situations

Job Duties

Approach all encounters with guests and employees in a friendly, service-oriented manner
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag
Maintain regular attendance in compliance with hotel scheduling requirements
Comply with hotel standards and regulations to ensure safe and efficient operations
Fulfill supervisory duties of the hotel's kitchens and ensure all kitchen personnel fulfill their job functions
Create menus and food presentation
Address and resolve all customer problems in an efficient and effective manner
Perform spot checks for menu accuracy and taste
Minimize spoilage, waste and overproduction
Regularly review house counts, forecasts and VIP lists
Monitor all banquet and catering activity
Maintain all kitchen inventories
Prepare annual performance reviews of employees
Assist in the achievement of departmental objectives and goals
Expedite peak meal periods by maintaining a hands-on approach
Work within monthly set food cost budget and control waste
Monitor food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety
Assure timely set up and schedule well-trained cooks in proper uniform
Perform other activities as assigned
Be familiar with all hotel policies and house rules as well as hospitality terminology
Maintain attentiveness, friendliness, helpfulness and courtesy to all guests and staff at all times

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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