Sous Chef

Sous Chef

One of the most important decisions you will ever make is where to bring your special talent. The Coastal Hospitality leader possesses a natural talent for service and is invigorated about the art and profession of being in service to others. If this speaks to you, Coastal Hospitality may be the perfect place to grow your career.

We are currently seeking an experienced hospitality Sous Chef to round out our outstanding team of food and beverage professionals at our beautiful Holiday Inn North Beach.  This position will report to the Executive Chef.

What You Will Bring To This Role:
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Some of Your Responsibilities Would Be:
-Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
-Work with other F&B managers and keep them informed of F&B issues as they arise.
-Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
-Coordinate and monitor all phases of Loss Prevention in kitchen areas.
-Prepare and submit required reports in a timely manner.
-Monitor quality of all food products and presentations.
-Ensure preparation of required reports, including (but not limited to) overtime reports, payroll, revenue, employee schedules, quarterly actions plans.
-Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
-Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
-Respond to guest complaints in a timely manner.
-Ensure compliance with SOP’s in all outlets.
-Ensure compliance with requisition procedures.
-Conduct staff performance reviews in accordance with Coastal Hospitality Associates standards.
-Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
-Know and enforce all local health department sanitation laws.
-Know how to compute daily food cost.
-Work with the Executive Chef and Director of F&B to create and implement menus.
-Assess food portion size, visual appeal, taste and temperature of items served.
-Check all stations at the end of every shift for proper food storage and sanitation.
-Check food purchases for proper ordering, quality and price structure.
-Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Minimum Qualifications:
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

PREFERRED QUALIFICATIONS
Food Safety Certification for local area
FOG certified or comparable certification
TIPS certified or comparable certification
Candidates must be willing to work a varied schedule to include days, nights, weekends and holidays.
How You’ll Be Rewarded:
A chance to learn something new every day in a fun, friendly work environment!
Health Benefits; Medical, Dental and Vision
Paid Time Off
Employee Assistance Program
Company Paid Short Term Disability, Life Insurance and Accidental Death
Affordable and Optional Long Term Disability and Supplemental Life Insurance
Company Matched 401K
Health Care Flexible Spending Account
Dependent Care Flexible Spending Account
Health Savings Account
Legal Resources
Associate Travel Discounts per Brand Guidelines
EOE M/F/Vet/Disabled