Banquet Sous Chef

YOUR MISSION (The Job Description)

The Sous Chef will play an important role in directing the preparation and ordering of all foods during assigned shifts, ensuring that all foods are of the highest quality and that all operations are efficient and effective.

The Sous Chef will be responsible for Maintaining department objectives, standards, guidelines, and budget to ensure proper management of department.

THE NITTY-GRITTY (The Essential Job Duties)

This role will work closely with Executive Chef to:

• Monitor and evaluate food purchasing, staffing, food production and food inventory in order to control food and labor costs and waste, ensuring adherence to budget
• Hire, train, motivate, evaluate, and manage staff to ensure that employees receive adequate guidance and resources to accomplish established objectives
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
• Inspect restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and health department standards and avoid risk for citation and bad press
• Work with Executive Chef to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals

WHAT IT TAKES (The Qualities We Look For)

• Ability to break down barriers and resolving potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Creativity and innovation are essential!
• Ability to think outside the box and approach all issues with a completely fresh approach
• Excellent customer relations, communication, presentation, and organization skills of utmost importance
• Able to change direction and work on multiple project aspects at once
• Enthusiastic, passionate, able to enthuse and motivate others
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service

MUST HAVE'S

• Operate in a working environment that is subject to varying levels of cold, heat, and noise. Incumbents are at times subjected to hazards such as burns and the dangers associated with heavy duty cutlery
• Use all tools associated with the position, including but no limited to knives, slicers, and choppers. Must have own tools
• Communicate effectively at all times, with all levels of employees
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Effectively and efficiently move around kitchen and restaurant areas
• Work physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required in order to monitor food preparation and inspect restaurant kitchen areas
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood

WOULD BE NICE TO HAVE'S

• Knowledge of and ability to prepare stocks, soups and mother sauces
• Complete understanding of all operations of the kitchen, kitchen equipment and sanitation
• Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
• Previous supervisory experience
• Minimum of ten years progressive experience in a multi-outlet operation, or through completion of culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi-outlet operation

THE WORKING CONDITIONS

• Lift up to 60 pounds of equipment or supplies, and move carts that weigh up to 100 pounds
• Work in an environment that is subject to varying levels of cold, heat, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• Stand for entire shift
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
• Work physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required in order to monitor food preparation and inspect restaurant kitchen areas

VALUABLE TRAITS

• 50% logical / 50% creative / 100% AWESOME
• Enjoy working with a team and alone as the situation dictates.
• Adaptive, Flexible!
• Embody "great attitude."
• Unwavering integrity and endless work ethic.
• Appreciate constructive feedback, as well as graciously providing the same.
• Tenacious and self-motivated

*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*