PM Sous Chef

Sous Chef

DoubleTree Reid Park Tucson

Reports to: Executive Chef

Overview

The goal of the PM Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal PM Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

The Sous Chef responsibilities may include:

• Support senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise Line cooks performance and provide them council as to the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to Hilton brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Organize and facilitate departmental meetings, training and goals setting.
• All other duties as assigned. Responsibilities may change based on business needs. Flexibility is important.
• Must be able to work a flexible schedule including opening, closing, weekends and holidays.
• Serv Safe Certified preferred.

Sous Chef is an integral part of the hotel's overall Food and Beverage team. Your colleagues will work along with the Executive Chef, Front Desk, Catering/Sales Manager to ensure a successful Food & Beverage Team.

Job Requirements

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, and organization skills
• Experience with training, financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Culinary education and/or appropriate level of on the job training and hotel culinary experience
• Geographic and schedule flexibility preferred

Benefits:

• Health Insurance
• Dental Insurance
• Vision Insurance
• Employee Discount
• Paid time off

Requirements

Experience Level:

• 1-2 Years (required)

Shift:

• Full-Time
• Night Shift

Weekly day range:

• Weekend availability