Sous Chef

DoubleTree by Hilton Hotel Modesto; Modesto (CA); On-site; USD 60,000 - 75,000; Full time

Job summary

DoubleTree by Hilton Hotel Modesto is seeking a Sous Chef to lead culinary operations, execute menus, and deliver high guest satisfaction while maintaining profitability. The role oversees food production, supervision of kitchen staff, and coordination with F&B management to ensure quality and cost standards.

Responsibilities include planning for restaurant and banquets, training staff, managing portion control, and maintaining equipment.

Qualifications

• Experience supervising kitchen staff and coordinating food production.
• Strong knowledge of safety, sanitation and food handling procedures.
• Ability to train, coach and develop kitchen team members.
• Commitment to quality service and consistent presentation of dishes.

Responsibilities

• Assists with selection, training, supervision, scheduling and coaching of the kitchen team.
• Oversees cooking, garnishing and portion control per standardized recipes.
• Plans and prepares items for restaurant and banquets following safety guidelines.
• Develops menus, recipe cards and plate presentations; ensures cost controls.
• Maintains equipment and supports health inspections and QA audits.
• Takes lead on kitchen safety and sanitation; attends safety meetings.

Skills

Team supervision

Food production

Banquets coordination

Quality & cost control

Job description

The role of our Sous Chef is to prepare culinary delights for our guests and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. The Sous Chef is responsible for overseeing, supervising, and coordinating food production and execution. Assists with food production tasks as needed and assure that quality and cost standards are consistently attained.

Supervision of Team Members

• Assists with the selection, training, supervision, development, scheduling, coaching and counseling of the kitchen team.
• Supervises kitchen staff to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
• Trains and develops kitchen staff; trains kitchen staff in the importance of consistency in preparation and presentation.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Provides timely performance evaluations and makes recommendations for pay increases.
• Works with F&B Management to ensure payroll is accurate and processed in a timely manner. Monitors and ensures state laws and company policy are being followed regarding team member meal and break period requirements.

Kitchen Operations

• Plans and prepares various food items and meals for hotel restaurant and/or banquets, following proper food handling and safety guidelines.
• Assist in the overall coordination of banquet and catering food production. Ensure that production sheets, quantities and portion control guidelines are followed. Participates at BEO meetings. Adheres to established presentations, quality and timing requirements.
• Observes team members engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Supervises menu planning and food preparation. Creates and prepares daily special menu items.
• Consistently enhances and maintains standards of quality, cost, eye appeal and flavor of foods.
• Personally works in any station as assigned by the Executive Chef.
• Consults with dining service personnel during daily line-ups.
• Assists in the development and implementation menus, recipe cards and plate presentations.
• Maintains equipment in proper working order.
• Participates with F&B Management and General Manager to insure kitchen maintains cleanliness standards in order to successfully pass county health inspection and internal QA audits.
• Takes lead role in kitchen safety issues including proper use of equipment, assuring team members attend safety committee meetings, maintains and updates MSDS, training new hire, following through on safety issues as directed by safety committee.
• Reports all guest complaints to F&B Management and assists in resolving complaints.
• Assumes complete charge of the kitchen in the absence of F&B Management.

Inventory & Cost Control

• Assists in establishing par levels for supplies and equipment; monitors and maintains proper inventory levels; completes purchase orders for supplies and equipment.
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Maintains controls for proper and secure storage of all related materials. Helps obtain budgeted food and labor costs on a monthly basis.
• Prepares reports and schedules, costs menus, and performs other administrative duties.

Miscellaneous

• Assists in maintaining security of kitchen including equipment, food and supply inventories.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Submits ideas for future goals, operational improvements, and personnel management.
• Maintains and enforces sanitation laws and safety standards with anyone working in and entering the kitchen area.
• Assists with monitoring payroll hours and reports for the kitchen team.

Perform other duties as directed, developed or assigned.

KNOWLEDGE, SKILLS & ABILITIES

• Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.

Intermediate understanding of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation and food handling procedures.

Previous kitchen management/supervisory experience required.

Food Handlers permit required.

Must be able to work nights, weekends and some holidays.

Must be able to speak, read and understand basic cooking directions.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem solving abilities, be self-motivated and organized.

• Commitment to quality service, and food and beverage knowledge.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 40 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Source: Hospitality Online