Job Description Summary

The Sous Chef is responsible overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area. The Sous Chef is responsible for managing the process of developing and executing the Orders from the menu. The role's primary responsibility is to drive results through their area.

The ideal candidate has a passion for hospitality, promoting a positive and inviting service first work culture, and providing exceptional guest service.

Job Description

Position Title: Executive Sous Chef

Location: Sonesta Denver (Downtown)

Department: Culinary

Reports To: Executive Chef/Director of Food & Beverage

Type: Full Time (Non-Exempt)

Pay Range: $33.00 to $35.00 per hour

Application Deadline: September 21st, 2024

Job Description Summary

The Sous Chef is responsible overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area. The Sous Chef is responsible for managing the process of developing and executing the Orders from the menu. The role's primary responsibility is to drive results through their area.

The ideal candidate has a passion for hospitality, promoting a positive and inviting service first work culture, and providing exceptional guest service.

Job Description

Work Environment Must be able work in a fast-paced environment. Majority of work takes place indoors. Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.

Physical Demands Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to push and pull equipment weighing up to 250 lbs. Frequent bending, kneeling and reaching. Ability to stand during entire shift.

Expected Hours of Work Must be flexible to work variable days of the week to include weekends and holidays. Must be flexible to work variable shifts (days, nights, overnights). Ten to twelve hour shifts sometimes required.

Education and Experience High school graduate, some college or equivalent preferred. A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major preferred. 5+ years of experience with 2+ years of experience in a hotel or a hospitality-related field preferred.

Principle duties and responsibilities (Essential Functions) include:

Operational/Functional: Supervise and coordinate the food preparation and production in the Kitchen. Assign specific tasks to the kitchen staff. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest issues and complaints. Ensure proper portion, temperature, and presentation of food being served. Attend bi-weekly BEO (Banquet Event Order) and Resume meetings and estimate daily production based on information. Oversee the preparation and accurate execution of Banquet Events. Choose ingredients and design a menu based on the seasonal availability of food items for all banquet functions Practice food safety best practices and makes sure that all kitchen staff members do the same. Coach and inspire the kitchen staff so they perform at the highest level possible. Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment. Keep up with trends in cooking, innovate, and create new products to ensure that guests have positive and memorable experiences. Meet with Meeting/Event Planners to seek feedback and ensure food production meet and exceed client's expectations. Respond to guest complaints and ensure proper follow-up is completed. Monitor payroll, approve timesheets, and process payroll at the end of the pay period. Ensure all Sonesta safety and sanitation standards are adhered to. Maintain high standards of personal appearance and gro ming. Ensure that associate meals and associate dining services are of a consistently high standard. Perform any other job-related duties as assigned.

Strategy and Planning: