Sous Chef-CCCS

PHYSICAL REQUIREMENTS:

• Sitting: Occasionally. Padded office chair, seat with back for breaks and meals. May alter position as needed.
• Standing/Walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, wood floor.
• Crouching (Bend at knees): Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves.
• Stooping (Bend at waist): Frequently. Lifting, working outside of office, demonstrating and training cooking techniques, putting supplies away.
• Twisting/Turning (Knees, waist, neck): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions.
• Balancing: Occasionally. Carrying supplies, product, working near hot equipment.
• Reaching (Overhead extension): Frequently. Working the line, reaching for objects, supplies.
• Handling/Grasping: Frequently. Supplies, knives, slicer, utensils, sauté pans, turning on the water faucets.
• Pushing/Pulling: Average weight: Occasionally. Racks, carts with product weighting 5-100 pounds
• Lifting/Carrying: Average weight: Occasionally. Product, supplies weighting 1 to 35 pounds.
• Maximum weight: Occasionally 50 pounds, rarely up to 100 pounds

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Skills and Knowledge

• Basic Computer Skills: Use of computer software including but not limited to Microsoft Excel, Word and PowerPoint to prepare reports.
• Reading Comprehension: To understand written sentences and paragraphs in work related documents.
• Number facility: The ability to add, subtract or divide quickly and correctly.
• Writing: Skills to communicate effectively as appropriate for the needs of the audience.
• Economics and Accounting: Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Analytical/Critical Thinking – The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

Product Control

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation in all banquet events and Outlets operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with vendors to test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To create recipes and production methods.
• To compile new banquet menus when required.
• Participate in monthly inventory counting
• Maintain food pars on a consistent basis to ensure that product is available for all menus items in Banquet, Citrus, Room Service, Vbar, Cielo and Pool.
• Recipe cards with production methods and pictures are maintained current on all menu items for outlets.
• Consistent preparation and presentation of menu items.
• Proper storage of food product is maintained with controls in place on inventory.
• Continually inspect all food service stations during service time to ensure standards are being maintained.

Basics:

• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances

Management Competencies

• Adaptability – Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success – Skilled at focusing and working with in accomplishing work objectives.
• Building a Successful Team – Skilled at being part of a cohesive team and facilitating goal accomplishment.
• Building Trust – Ability to interact with others in an honest, fair and respectful way; giving others confidence in one’s intentions and those of the organization.
• Vendor and Internal Customer Focus – Ability to develop and sustain productive internal customer and vendor relationships; actively seeking information to understand and address needs.
• Problem Solving/Decision Making – Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions

• Demonstrating Leadership – Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Organizing, Planning, and Prioritizing Work – Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Processing Information – Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Work Environment and Safety

• Ensure that kitchen and all related storage areas are maintained in compliance with Health Department regulations at all times.
• Kitchen and Break room is maintained in a clean manner at all times.
• Responsible for maintaining a clean and safe working environment at all times.
• Monitors refrigeration daily to ensure that correct temperatures are being maintained.
• Communicates with culinary team in a timely manner any issues with kitchen equipment.

Financial

• Purchase all food items for the kitchen operation and effective usage of food product to maintain expense ratio goals.
• Always seek to expend funds in the most effective manner.
• Achieve maximum profitability through avoiding over/under production.
• Keep open communication with Chef de cuisine and banquet Chef to ensure pars are met.

Marketing

• Collaborate with Director of Sales & Marketing on initiatives to improve revenues for Banquet, Citrus, Cielo, Vbar, Room Service and Pool.
• Knowledge of food trends as well as ability to speak knowledgeably and compellingly to travel writers and media.
• Assist in the promotion of in-house / out-side events.
• Meet and greet customers in Banquet / Citrus restaurant.

Administration

• Ensure that all food invoices are immediately code and enter in food spreadsheet and submit to accounting department.
• Comply with all standards and policies as outlined in the Employee Reference Manual.
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Continuous Improvement

• Seek out opportunities to improve culinary knowledge and skills.
• Seek out opportunities to compete in culinary competitions.

Creativity

• Participation with other members of hotel management in creating new menu items to keep menus fresh and up to date.
• Collaborate with culinary team and catering staff to update banquet menus on an annual basis to create fresh and interesting items.
• Pro-actively provide suggestions to culinary team on ways to improve productivity, menu offerings, employee morale, and new trends in food and beverage offerings.
• Seek out and have knowledge of new trends and ability to create new menu items to keep current.
• Ability to create new and exciting amenities for hotel guests.

BENEFITS: 

• Medical, Dental, Life insurance
• Paid Time Off 
• Paid Community Service Days
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 Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer

Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.