Sous Chef - Destination Hotels & Resorts (Stowe, VT)
Sous Chef Property Stowe Mountain Lodge Job Description JOB OVERVIEW 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.
ESSENTIAL JOB FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Review the daily activities; check the following:
House count Forecasted covers for each outlet Catering activity Purchases Meetings Appointments VIPs/special guests Establish the day''s priorities and assign production and prep task to staff to execute.
Review daily specials and offer feedback to Sous Chefs.
Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
Meet with 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.
Take physical inventory of specified food items for daily inventory.
Review the market list.
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.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Monitor performance of staff and ensure all procedures are completed to the Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
ESSENTIAL JOB FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Review the daily activities; check the following:
House count Forecasted covers for each outlet Catering activity Purchases Meetings Appointments VIPs/special guests Establish the day''s priorities and assign production and prep task to staff to execute.
Review daily specials and offer feedback to Sous Chefs.
Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
Meet with 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.
Take physical inventory of specified food items for daily inventory.
Review the market list.
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.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Monitor performance of staff and ensure all procedures are completed to the Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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