Job Description
A Sous Chef is responsible for overseeing the kitchen and its operations, ensuring that all food production meets quality and safety standards. This role requires strong leadership and management skills, as well as excellent culinary knowledge and attention to detail.
The Sous Chef will direct, coach, and evaluate team members, maintain recipe folders, and oversee main sections of the kitchen. They will also be responsible for controlling production levels, recommending improvements, and reporting discrepancies in deliveries.
In addition to these responsibilities, the Sous Chef will ensure that public health regulations are followed, conduct HACCP programs correctly, and prepare for inspections. They will also report for duty at assigned times, follow instructions, and maintain personal appearance and hygiene according to company standards.
Financial Responsibilities
The Sous Chef will be responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment. They will identify potential expense reductions through cost control, analyze operational problems, and establish controls.
The Sous Chef may prepare various reports and letters using a personal computer system and equipment. They will also ensure that items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
Motivational Responsibilities
The Sous Chef will monitor and manage workstation functions, assign duties and responsibilities to staff, and observe and evaluate work procedures to ensure quality standards and service are met.
They will make recommendations regarding personnel actions, such as new hire requests and discharges, to ensure adequate and continuous staffing. The Sous Chef will inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
They will mentor, develop, and provide on-the-job training to staff to strengthen their current performance and preparation for future advancement.
Qualifications and Education
A minimum of 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service, and at least 1 year as Sous Chef (shipboard experience preferred). A culinary school degree is required.
Very strong management skills in a multicultural and dynamic environment are essential. Strong communication, problem-solving, decision-making, and people skills are also required. Superior customer service, teambuilding, and conflict resolution skills are necessary.
1. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills are necessary.
2. Possess a good understanding of basic accounting principles, such as numbering flow,