Sous Chef

Department
Food and Beverage

Job Overview
As our Sous Chef you are an integral part of the kitchen management team and report directly to the Head Chef. You contribute in the execution of all daily culinary operations and assist in supervising all culinary team members. Most importantly you will oversee service delivery and monitor food quality from the pass. As Sous Chef you assist the Head Chef with coaching, training, disciplining and mediating in conflicts. You are patient, empathetic and supportive towards you team, even in the most stressful situations. 

As part of the kitchen management team, you will also assist in many various aspects of kitchen management, from the daily production of food and quality control of products, stock control, food hygiene and HACCP.

Reports To
Kitchen management, Head Chef

Supervises
Stewarding Team, Receivers, Cooks (in absence of Head Chef)

Key Relationships
Internal
External
Work Area
Kitchens, BOH Spaces, Employee Dining Room, Café Standard, Garden, No Bar, Dining Room, In-Room Dining, Event Spaces: The Penthouse, The Overlook, The Perch

Qualifications and Requirements
Essential
Desirable
Essential Job Functions and Responsibilities
Customer:
  • To be prepared for any customer special food order request and satisfy the guest, to be able to find an alternative if needed in order to deliver something special to the customer.
  • To be ready and able to interact with any customers or help in a polite and courteous manner. 
  • To be able to take a customer order, recommend dishes and up sell if the situation occurs.
  • To actively promote the services and facilities of hotel to guests, visitors and suppliers of the Hotel.
  • Consistently performs job functions with attention to detail, speed and accuracy
  • Strengthens physical visibility in the F&B outlets, especially during prime hours 
  • Interacts with guests and inquires that guest contentment levels are in compliance with established standards
  • Monitor, handle personally with the tools and the standard that is given by the Head Chef and report customer complaints or unusual situations along and in absence of the Head Chef.
Quality:
  • Maintain complete product knowledge of all menus, recipes and presentation of food according to the Head Chef standards, monitor and ensure that all the standards are respected.
  • Maintains cleanliness and hygiene level to uncompromising standards 
  • Maintain complete knowledge and strictly abide to local Hygiene laws, particular those relating to health and safety. 
  • Ensure that the quality of food ingredients is kept to a high standard at all times. 
  • Report to the Head Chef or/and purchasing manager any food quality issue immediately and record it in the kitchen logbook.
  • To maintain continuous training on food quality knowledge for all kitchens staff and monitor their knowledge with regular tests.
  • Ensure that the food preparations are labeled dated and checked every day.
  • Check all outlets are ready for each service and all and banquets are standard and on time.
Profit:
  • Report to engineering and Head Chef any broken equipment, malfunctions or any other situations, which would jeopardize the efficiency of the kitchen operation. 
  • Work closely with the chief steward focusing on the breakage energy and chemical use and report any abnormality to the Head Chef.
  • Continuously focuses on expenses, wastage and cost control to ensure maximum profits for the department.
  • Maximizes staff productivity, impacting labor costs by correct scheduling to reduce levels according to the forecast.
  • Achieve established goals and targets as per individual action plan.
  • Implements innovative and creative ideas to optimize revenue, control costs of food and profits in the department. 
  • Ensure that kitchen team members and supervisors report to work as scheduled. Ensure that all procedures to monitor staff and supervisor’s attendance are being completed accordingly.
  • Monitor the food orders in absence or with the Supervisors and Head Chef on a daily basis.
  • Ensure that the portion control production is followed according to the Head Chef’s standards.
Supervisory Responsibilities:
  • Manages subordinates within work areas. 
  • Perform supervisory responsibilities in accordance with the hotel’s policies & applicable laws. Responsibilities include training employees, scheduling, assigning and directing work, appraising performance, recommending rewards and discipline of employees to the Head Chef. 
  • Addressing guest complaints and resolving problems.
  • Knows about the Kitchen instruction, hotel employee handbook, and is updated for any news and follow them accordantly.
  • Ensure that the culinary team comes to work and is in the kitchen as they are scheduled and if coming late, informing the Head Chef, Sous, and/or Kitchen Supervisors accordingly.
Self-Development:
  • Leads and guides the kitchen teams towards the F&B mission statement. 
  • Successfully attends training courses to improve skills and knowledge.
  • Strives to achieve expected financial results in food and beverage operations.
  • Start to understand and learn the financial results and reports
  • Minimizes staff turnover to lowest levels by development and coaching.
  • Works closely with the culinary management team on improving opportunities.
General:
  • To respond to any changes in the restaurant function as dictated by the hotel.
  • Assist in production of menu items and mis en place for all venues
  • Responsible for ensuring service shifts are ran properly such as expediting of food in a timely manner alongside or in the absence of culinary management.
  • Must know how to cook to correct temperature and properly sharpen a knife
  • Must be familiarized with all necessary menus. 
  • Must organize time efficiently in order to be set up accordingly
  • Must keep stations organized based on Chef’s discretion
  • Must properly shelve and rotate all products according to F.I.F.O (first in first out)
  • Must properly label and cover all food at appropriate temperatures
  • Must remain focused and calm under pressure and have a good attitude and act professionally at all times; must respond to constructive criticism
  • Must be able to adapt to business levels, including staying busy during slow times
  • Must be able to prepare all dishes to the standards established by the Hotel
  • Communicates with Chefs to ensure that food goes into the window at the same time to complete the table’s order
  • Pays attention to calls and responds by repeating the order
  • Assists fellow cooks during busy times
  • Responds immediately when asked to do something by culinary and F&B management 
  • Is always punctual and in complete uniform when starting a shift
  • Must be properly groomed according to handbook standards
  • Maintains a clean and sanitary workstation
  • Always has a red sanitation bucket with sanitizer by station and have sanitation skills
  • Always inspects and tastes everything on station to ensure freshness and ensures that the seasoning and flavor is perfect and consistent in everything prepared
  • Must bring own knives and tools and keep knives sharp at all times 
  • Helps to clean, consolidate and organize all coolers and freezers as directed by Property Chef/Kitchen Lead
  • Communicates if items are running low or are no longer available (par levels)
  • Communicates if orders were made wrong or sent to kitchen incorrectly
  • Communicates if they cannot keep up with the orders coming in or if the items are going to be made outside of the ‘expected’ time
  • Provides level of service consistent with established standards in every aspect
  • Performs other duties as requested by manager, including cleaning and stewarding tasks
  • To understand and strictly adhere to the Rules & Regulations established in the Employee Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
  • To report for duty punctually wearing the correct uniform at all times.
  • To comply with the policies of calling sick and any other established attendance policies established by the management.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To respond to any changes in the restaurant function as dictated by the hotel.
  • Ensure completion of departmental filing and paperwork.
The statements in this job description are intended to represent the key duties and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job, and are subject to change or modification without prior notice. This position is classified as EXEMPT (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.

The Standard, East Village is an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status, partnership status, familial status, national origin/ancestry, alienage or citizenship status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, unemployment status, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, sexual or reproductive health decisions, or any other status protected by federal, state, or local law (“Protected Characteristics”).

In addition, The Standard, East Village participates in the Department of Homeland Security’s E-Verify Program, which provides the Social Security Administration with information from each new employee’s Form I-9. The information provided will be used only for applicable federal immigration laws and will not be used for any employee-related decision by management or for any unlawful purpose.
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