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GENERAL PURPOSE:
Assures that the food is cooked to the standards of the recipes that the chef has set. Deliver quality food that exceeds our guest expectations. The Sous Chef performs with the proper and timely
execution of all events, breakfast, lunch and dinner services. The Sous is expected to know and execute the exposition (expo) of the line during meal periods and banqueting events. A Sous Chef, is responsible for providing supportive leadership to kitchen staff throughout food service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Preparing the recipes and cooking for the guest. The essential duties and responsibilities for this position include the following (other duties may be assigned):
- Work in conjunction with the hotel leadership team to be sure restaurant is overly accommodating to all hotel guests and outside guests.
- Drive the training, coaching and mentorship of hourly employees. Build a community of employees that feel supported in all aspects of employment.
- Follow standard operating procedures for opening and closing service for BOH
- Supervise staff performance in accordance with established standards and procedures.
- Monitoring employee performance and providing feedback to help them improve their skills
- Assist with training new hires, ensure they are meeting Maverick Hotels and Restaurants standards proper service technique and execution
- Promotes cooperative effort, team spirit and good morale among all employees
- Leads by example; know that all BOH employees look to you for guidance regarding service technique, behavior and work ethic
- Give feedback to upper management on overall performance of the service team.
- Organize and monitor staff arrivals, tardiness, and absences, report attendance issues to Management daily
- Monitor adherence to health, safety and hygiene standards in kitchen and restaurant.
- Takes a proactive approach to facility maintenance
- Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
- Assists the Executive Chef with the day to day management of kitchen operations
- Assist with inventory
- Assist with scheduling
- Assist with training of new menu items
- Works all food lines/stations as needed
- Clean and organize walk-ins and shelves.
- Makes foods for a la carte, banquets, restaurant and nightclub
- Replenishes supplies
- Labels and Dates all items appropriately.
- Reports maintenance deficiencies.
- Cleans dishes and all other kitchen and food related items as needed.
- Puts away orders.
- All other duties assigned by Management.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be Serf Safe Food Handler certification required.
EDUCATION AND/OR EXPERIENCE:
High school diploma. 2 years previous experience.
LANGUAGE SKILLS:
Must be able to communicate clearly with guests, customers, supervisors, and fellow employees.
REASONING ABILITY:
Must be able to make appropriate judgments regarding the process of the kitchen.
CERTIFICATES, LICENSES, REGISTRATIONS:
Serf Safe Food Handler Certification is required.
Physical Demands:
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
- While performing the duties of this job, the employee is frequently required to stand (a minimum of 8 hours); walk; and use hands to touch, handle, or feel, grasp, and hold objects, tools, or controls.
- The Employee is frequently required to reach with hands and arms; balance (service trays, glasses included); stoop; crouch; bend; talk; hear; taste; smell.
- The employee may be required to frequently climb (stairs). The employee is occasionally required to kneel.
- The employee must occasionally lift, carry, pull and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work
environment is usually loud and potentially stressful.
Hours:
Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, and employee may be required to work rotating shifts,
night shifts, and/or overtime.
United Service Companies is committed to fostering, cultivating, and preserving a culture of diversity and inclusion. We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Our commitment extends beyond preventing discrimination and harassment; it’s about creating an environment where diverse backgrounds and perspectives are valued. We believe in the power of our people, the ideas they bring, and what we can accomplish together.
Consistent with the Americans with Disabilities Act (ADA), all state & federal requirements, it is the policy of United Service Companies to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. United Service Companies also provides reasonable accommodations as required under the Pregnant Workers Fairness Act (PWFA) for limitations related to pregnancy, childbirth, or related medical conditions. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact the Recruitment Team 813-425-1985.
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