Job Description - Sous Chef
Position: Full-time
Salary: D.O.E.

JOB OVERVIEW: Responsible for all aspects of managing the kitchen personnel, ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards when head chef is off duty. Co-ordinates the purchase of all food and develops menus, maintaining approved food costs and labour costs in corporation with head chef.

REPORTS TO: Head Chef, Operations Manager, Directors

KEY RELATIONSHIPS: Internal: Kitchen Staff, Kitchen Porters, wash-up, F&B
Staff, Maintenance, Sales Staff, Accounting, Housekeeping.

External: Hotel Guests / Visitors, Food Vendors,
Equipment Repair Company, Personnel, Health Department Inspectors.

STANDARD
SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and / or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Qualifications: Essential:
1. Leaving Cert. or equivalent vocational training cert.
2. Certification of culinary training or apprenticeship
3. Similar position.
4. Ability to work all stations in Kitchen.
5. Ability to communicate in English with guests, co-workers and management to their understanding.
6. Ability to compute basic mathematical calculations.
7. Ability to prove legible communications.
8. Knowledge of food costs controls.
9. Certification in HACCP

Desirable: 1. Culinary College degree.

Skills: Essential:
1. Ability to maintain hotel’s standards,
policies and procedures with all kitchen personnel.
2. Ability to prioritise, organise and delegate work assignments.
3. Ability to direct performance of kitchen staff and follow up with corrections where needed.
4. Ability to motivate kitchen staff and maintain a cohesive team.
5. Ability to promote positive work relationships with service personnel and other departments.
6. Ability to ascertain staff training needs and provide such training.
7. Ability to be a clear thinker, analyse and resolve problems, exercising good judgement.
8. Ability to perform Job functions with attention to detail, speed and accuracy.
9. Ability to work well under pressure of organising and attaining production schedules and timelines.
10. Ability to maintain good co-ordination.
11. Ability to transport cases of received goods to the work stations; pots and pans of food from storage / prep areas to the serving line.
12. Ability to work as many hours required in hot, noisy and sometimes close conditions.
13. Ability to work with all products and food ingredients involved.
14. Ability to use all senses to ensure quality standards are met.
15. Ability to differentiate dates.
16. Ability to operate, clean and maintain all equipment required in job functions.
17. Ability to plan and develop menus and recipes.
18. Ability to expand and condense recipes.
19. Ability to perform job functions with out direct supervision.
20. Ability to ensure security of kitchen access, products and hotel property.

Desirable: 1. Artistic talent.

ESSENTIAL JOB FUNCTIONS:
1. Review the daily activities: check the following:
a) housecount
b) forecasted covers for each outlet
c) catering activity
d) purchases
e) meetings
f) appointments
g) VIP’s / Special guests
2. Maintain complete knowledge of and ensure staff’s compliance with all departmental
/ hotel policies and procedures.
3. Establish the day’s priorities and assign production and prep task to staff to execute.
4. Review daily specials and offer feedback to head chefs.
5. Review banquet functions sheets and make note of any changes; post function sheets for the next 7 days.
6. Meet with head chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situation which compromise the department’s standards and delegate these tasks.
8. Take physical inventory of specified food items for daily inventory.
9. Review the market list.
10. Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with suppliers. Ensure quality of products received.
11. Review equipment needs, cleaning schedule / project status, health / Safety and sanitation follow up.
12. Ensure that staff report to work as scheduled; document any late or absent employees.
13. Co-ordinate breaks for staff.
14. Inspect grooming and attire of staff; rectify any deficiencies.
15. Check and ensure that all opening duties are completed to standard.
16. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
17. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
18. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
19. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
20. Work on line during service and assist wherever needed.
21. Be aware of any shortages and make arrangements before the item runs out.
22. Ensure that F&B Service Staff are informed of amount of available menu specials throughout the meal period.
23. Observe guest reactions and confer with service staff to ensure guest satisfaction.
24. Promote positive guest relations at all times.
25. Be familiar with all hotel services / features and local attractions / activities to respond accurately to any guest inquiry.
26. Monitor and handle guest complaints by following instant pacification procedures and ensuring guest satisfaction.
27. Conduct frequent walk through of kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
28. Inspect the cleanliness of the line, floor, all kitchen stations. Direct staff to rectify any deficiencies.
29. Ensure that staff maintain and strictly abide by health regulations and hotel requirements.
30. Maintain proper storage procedures as specified by Health Department and hotel requirements.
31. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
32. Complete work orders for maintenance repairs and submit to Duty Manager. Contact Duty Manager directly for urgent repairs.
33. Encourage employees to report defects and suggest improvements.
34. Carry our and regular documented inspections of the workplace under your area of responsibility.
35. Report accidents and near-misses.
36. Assist in the investigation of accidents.
37. Assist Duty Managers with developing special menus for functions; meet with clients as requested.
38. Supervise and direct the organisation and preparation of food for the employee food.
39. Minimise waste and maintain controls to attain forecasted food and labour costs.
40. Ensure that excess Items are utilised efficiently.
41. Monitor and ensure that all closing duties are completed to standard before staff sign out.
42. Foster and promote a co-operative working climate, maximising productivity and employee morale.
43. Oversee and direct training of new hires in specified phased of the kitchen operation. Maintain an on going training program for existing staff. Assist head chef in re-evaluating positions in the kitchen and make changes wherever necessary.
44. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
45. Interview and hire new personnel according to hotel policies and standards.
46. Set a good personal example.

SECONDARY FUNCTIONS:

1. Attend weekly staff meetings, F&B meetings, pre-convention meetings, Banquet Event review meetings.
2. Return business telephone calls.
3. Answer correspondence.
4. Perform at special events and off-premise functions.
5. Assist head chef in conducting month-end inventories.

Note:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

E-mail: mdarrer@dooleys-hotel.ie with a copy of you current cv if you wish to apply for the current position.