Sous Chef- CRC

Caravan Court Hotel is a distinguished hospitality establishment renowned for providing exceptional lodging and dining experiences. Nestled in a prime location, this hotel caters to a diverse clientele seeking comfort, impeccable service, and a welcoming atmosphere. As a full-service hotel, Caravan Court offers a variety of amenities including comfortable guest rooms, event spaces, and multiple dining outlets that serve a range of culinary delights. The hotel's commitment to excellence is reflected in its dedication to maintaining high standards of quality, guest satisfaction, and operational efficiency, making it a preferred destination for both leisure and business travelers.

The Sous Chef position at Caravan Court Hotel is a pivotal role within the culinary team, reporting directly to the Executive Chef. This exempt position demands a minimum commitment of 45 hours per week and involves overseeing the daily food production activities across all dining outlets and promotional events. The Sous Chef is responsible for ensuring that all food preparation meets the hotel's high standards of quality and presentation, contributing significantly to guest satisfaction. This role requires strong leadership and organizational skills as the Sous Chef will manage hiring, training, and scheduling of kitchen and stewarding staff to meet operational demands efficiently.

A significant aspect of the role involves maintaining core culinary standards, managing food inventory, and ensuring compliance with health and safety regulations. The Sous Chef will be actively involved during peak restaurant hours and special events, demonstrating culinary expertise and ensuring smooth kitchen operations. This position requires flexibility to work both morning and evening shifts and demands physical stamina, including standing and walking for extended periods, crouching, stooping, and handling heavy lifting up to 50 pounds.

The working environment encompasses both indoor and outdoor restaurant areas within the hotel, exposure to kitchen equipment, and variable weather conditions outdoors. The Sous Chef must be comfortable operating in a kitchen that involves hot and cold food items, exposure to heat, open flames, wet floors, sharp utensils, and even handling potentially toxic chemicals. Safety, cleanliness, and maintenance of all kitchen equipment are paramount responsibilities.

Moreover, the Sous Chef plays a critical role in budget management by controlling cook and steward hours and working towards achieving food cost goals. Participation in managerial meetings, recruitment, payroll completion, and coordinating cleaning schedules are integral to this role. The objective is to uphold an A grade on health inspections while fostering an environment of continuous staff training on cooking techniques and service standards.

Proficiency in various hotel systems such as Tabit, Alice, Stay n Touch, and Open Table, alongside Microsoft Office applications like Word, Excel, and PowerPoint, is essential for effective communication and administrative duties. The Sous Chef is also expected to engage in events that promote the hotel’s outlets, ensuring that room service and amenities meet company standards. This role demands a candidate who is not only skilled in culinary arts but also passionate about leadership, staff development, and operational excellence, contributing significantly to the hotel’s reputation for outstanding food service and guest experience.