Job Overview:

Via Sophia by the Sea is looking for a Sous Chef!

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared regarding quality, consistency, eye appeal, taste, and food cost. They are expected to provide training for all staff; meet company quality standards; assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Essential Functions

• Keep immediate supervisor fully informed of all problems or matters requiring their attention
• Coordinate and monitor all phases of Loss Prevention in kitchen areas
• Responsible for quality and quantity control of food production and appropriate staffing of the entire kitchen
• Maintaining refrigerator and kitchen in a clean, organized manner to facilitate the high-volume production necessary to achieve company goals
• Follow all safety and sanitation standards when handling food and beverage
• Make the Executive Chef aware of any special products needed for coming functions
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
• Know and enforce all local health department sanitation laws
• Know how to compute daily food cost
• Monitor quality, and assess food portion size, visual appeal, taste, and temperature of items served
• Maintain and enhance the food products through creative menu development and presentation
• Check all stations at the end of every shift for proper food storage and sanitation
• Check food purchases for proper ordering, quality, and price structure
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report
• Conduct daily shift briefings to kitchen staff
• Ensure all kitchen staff is aware of standards & expectations
• Liaise daily with outlet managers to keep open lines of communication regarding guest feedback
• Have full knowledge of all menu items, daily features, and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Communicate daily with the Executive Chef

Qualifications:

• Previous leadership experience in the culinary field required
• A diploma/Certification in a Culinary discipline required
• Experience and knowledge of Microsoft Window applications
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws and regulations
• Three years of Sous Chef Level experience in a luxury hotel preferred
• 5 years of progressive experience in a hotel or a related field

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout the shift

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• Night shift
• Weekend availability

Work Location: One location

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