Sous Chef

[{{ $ctrl._job.status.name | translate}}] Sous Chef
Las Ventanas al Parasio

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Job description

Job Title: Sous Chef

Education: Culinary School Graduate

Location: Las Ventanas al Parasio, A Rosewood Resort - Cabo San Lucas, BCS 23400 MX (Primary)

Career Level: Team Lead

Category: Culinary

Job Type: Full-time

Compensation Currency: MXN

Travel: 0 - 10%

Job Description: OVERVIEW/BASIC FUNCTION:



 



Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.



 



 



 



RESPONSIBILITIES:



 



 



 



·         Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.



 



 



 



·         Ensure that standards are maintained at a superior level on a daily basis.



 



 



 



·         Review the daily activities; check the following:



 



Housecount



 



Forecasted covers for each outlet



 



Catering activity



 



Purchases



 



Meetings



 



Appointments



 



V.I.P.'s/special guests



 



 



 



·         Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.



 



 



 



·         Establish the day's priorities and assign production and prep task to staff to execute.



 



 



 



·         Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.



 



 



 



·         Review restaurant function sheets and make note of any changes;



 



 



 



·         Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.



 



 



 



·         Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.



 



 



 



·         Take physical inventory of specified food items for daily inventory.



 



 



 



·         Place the Daily Produces, Meat & Seafood orders.



 



 



 



·         Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.



 



 



 



·         Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.



 



 



 



·         Ensure that staff report to work as scheduled; document any late or absent employees.



 



 



 



·         Coordinate breaks for staff.



 



 



 



·         Inspect grooming and uniform of staff; rectify any deficiencies.



 



 



 



·         Check and ensure that all opening duties are completed to standard.



 



 



 



·         Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.



 



 



 



·         Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.



 



 



 



·         Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.



 



 



 



·         Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.



 



 



 



·         Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.



 



 



 



·         Work on line during service and assist wherever needed.



 



 



 



·         Be aware of any shortages and make arrangements before the item runs out.



 



 



 



·         Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.



 



 



 



·         Observe guest reactions and confer with service staff to ensure guest satisfaction.



 



 



 



·         Promote positive guest relations at all times.



 



 



 



·         Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.



 



 



 



·         Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.



 



 



 



·         Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.



 



 



 



·         Ensure that quality and details are being maintained.



 



 



 



·         Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.



 



 



 



·         Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.



 



 



 



·         Maintain proper storage procedures as specified by Health Department and hotel requirements.



 



 



 



·         Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.



 



 



 



·         Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.



 



 



 



·         Develop new menu items, test and write recipes.



 



 



 



·         Assist Catering department with developing special menus for functions; meet with clients as requested.



 



 



 



·         Supervise and direct the organization and preparation of food for the employee cafeteria.



 



 



 



·         Review sales and food cost daily; resolve any discrepancies with the Controller.



 



 



 



·         Minimize waste and maintain controls to attain forecasted food and labor costs.



 



 



 



·         Ensure that excess items are utilized efficiently.



 



 



 



·         Monitor and ensure that all closing duties are completed to standard before staff sign out.



 



 



 



·         Foster and promote a cooperative working climate, maximizing productivity and employee morale.



 



 



 



·         Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff. 



 



 



 



·         Reevaluate positions in the kitchen and make changes wherever necessary.



 



 



 



·         Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.



 



 



 



·         Conduct scheduled performance appraisals.



 



 



 



·         Document pertinent information in the log book and follow up on items notated during other shifts.



 



 



 



·         Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.



 



 



 



·         All other duties as required.



 



 



 



QUALIFICATIONS:



 



 



 



·         Experience: Minimum two years’ experience in a similar capacity for a 4 or 5 star hotel or restaurant.



 



 



 



·         Education: High school diploma and culinary training certificate.



 



 



 



·         General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.



 



 



 



·         Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.


Requirements

See description

Details

Job type
Full-time
Location
Cabo Real, San Jose del Cabo, Mexico
Department
F&B other
Starting in
As soon as possible
Duration of the contract
Indefinite

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