Kitchen - Sous Chef

• Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed.
• Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Partners with the Executive Chef to make decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
• Ensure guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handle any guest concerns or complaints.
• Ensure all kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participate in weekly/monthly inventories. Ensure equipment is properly maintained. Ensures compliance with all food and beverage regulations.
• Monitors SOPs to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly/monthly meetings with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• The Sous Chef must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports on potential safety issues to Executive Chef whenever observed and takes immediate action to resolve emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have a responsibility to report defective, damaged or lost PPE or equipment that does not fit properly with their Manager.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
• Recommends merit decisions within budget or established guidelines. Recommend promotions or reclassifications within company policy.
• Responds to guest inquiries and coordinates special arrangements and requests.
• Assists in developing the annual budget for assigned areas.
• Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
• While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously.
• The team member regularly grasps objects such as cookware, knives, plate ware and glassware.
• The team member frequently feels the temperature of objects such as hot stoves and cookware.
• The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches.
• The team member must be comfortable communicating with guests, dining and kitchen staff.
• Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items.
• Lifting is regularly required when preparing and cooking food.
• Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
• The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas.
• The team member is occasionally subject to loud noise when working in or around the kitchen areas.

• Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
• Completes required training as scheduled.
• Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail.
• Requires ability to learn and use POS computer systems used at the hotel.
• Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must maintain a clean appearance and professional demeanor.

• Two years of increasingly responsible culinary experience in hotel environment required. Prior supervisory experience desired.
• Must have a valid current Food Handlers Card or ServSafe or willingness and ability to obtain one within 30 days of employment.

Pacific Hospitality Group