Sous Chef

Accor Hotels; Greenlawn (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in hospitality seeks an experienced kitchen manager to oversee kitchen operations, ensure compliance with food safety standards, and promote teamwork among staff. The role involves managing food quality, staff training, and cost management to exceed guest expectations.

Qualifications

• Thorough knowledge of menus, recipes, and preparation methods.
• Knowledge of HACCP procedures and regulations.

Responsibilities

• Oversee stock take and stock rotation for the assigned section.
• Monitor food presentation to ensure compliance with company standards.
• Conduct performance evaluations and promote skill development.

Skills

Team Management

Food Safety Knowledge

Cost Management

Job description

Job Description

Job Purpose

Exceed guest expectations on the first attempt.

Executive Responsibilities & Empowerment

Key Operational Responsibilities

Financial

• Oversee stock take and stock rotation for the assigned section.
• Monitor operations to minimize food wastage and maintain cost effectiveness and profitability in all areas.

Operational

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the kitchen and delegate tasks to meet deadlines set by Senior Management.
• Liaise with Restaurant Managers to facilitate service delivery and maintain standards.
• Monitor food presentation to ensure compliance with company standards and guidelines as per recipes.
• Record all recipes and update manuals to ensure comprehensive information is available in the kitchen.
• Oversee front of house food setups to ensure they meet guidelines set by the Executive Chef.
• Organize rosters for casual, agency, and section staff as per chef guidelines.
• Promote teamwork to achieve department and company objectives.
• Monitor the quality and quantity of food products to ensure compliance with standards.
• Evaluate systems and procedures for continuous improvement.
• Ensure HACCP procedures are followed and records are maintained.
• Coordinate training with the training manager, ensure proper induction for new hires, and promote skill development and multi-skilling.
• Conduct performance evaluations, motivate staff, and conduct appraisals to support growth and retention.
• Ensure proper storage of galley equipment and conduct sanitation inspections.
• Enforce garbage separation standards.
• Plan and execute special menus as directed by the chef.
• Provide feedback to the chef regularly.
• Monitor refrigeration temperature logs daily and follow up on equipment issues.
• Follow up on daily requisitions from kitchen outlets.
• Review food cost sheets and daily issues with department heads and plan corrective actions.

Business Plan / Analysis

• Be aware of budgets and sales figures.
• Plan cost-effective proposals for banquets.

Team Management

• Ensure decision-making is transparent and fair.

General Duties

• Have thorough knowledge of menus, recipes, and preparation methods.
• Ensure ongoing and scheduled training for all kitchen staff.
• Maintain thorough knowledge of HACCP procedures and regulations, and train the team accordingly.
• Manage the team effectively.
• Analyze issues and handle them within company guidelines.