Sous Chef - Hilton Norfolk The Main at Professional Hospitality Resources, Inc. and Ocean Beach Club LLC

Norfolk, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

0.0

Posted On

08 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Kitchen Operations, Sanitation Standards, Staff Supervision, Menu Development, Inventory Management, Food Safety, Conflict Management, Change Management, Training, Purchasing, Financial Management, Sushi Operations, Plating Guides, Scheduling, Loss Prevention

Industry

Hospitality

Description

Overview A Sous Chef will be responsible for the consistent, profitable and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation. Responsibilities Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.Supervises daily shift operations and oversees production and preparation of culinary items.Opens and closes kitchen shifts and ensures completion of assigned duties.Maintains food handling and sanitation standards.Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.Assists with developing menus and promotions.Operates all department equipment as necessary and reports malfunctions.Purchases appropriate supplies and manages food and supply inventories according to budget.Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.Understands and implements Safety Standards.Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.Ensures all associates have proper supplies, equipment and uniforms.Communicates areas in need of attention to staff and follows up to ensure follow through.Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.Participates as needed in the investigation of associate accidents.Understands and complies with loss prevention policies and procedures.Oversee all aspects of the stewarding team including but not limited to:- Collaborate with assigned recruiters to determine and implement hiring guidelines and standards for the Stewarding team- Ensure clean and safe kitchen in all property outlets- Coordinate with Banquet team to prepare, deliver, clean, store and inventory Banquet china, glass and silver- Maintain back dock cleanliness and organization- Ensure adequate supply of cleaning chemicals, and requisition as needed- Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS)Orion’s Sushi Sous Chef: · Manage all aspects of the Sushi Operations · Ensure Sushi production is up to Specs · Responsible for presenting all sushi related recipes and plating guides to Chef for approval · Scheduling of all Sushi personnel in Hot Schedules, per Budgeted Guidelines · Train All Sushi Staff · Assist FOH Staff in Training and Sushi Menu Knowledge · Maintain Sushi station Jolt Information. Keep up to date · Places PM fish and produce orders when assigned · Places all specialty sushi product orders · Maintain open kitchen SSI and cleanliness standards at Sushi Bar · Proficient with all nightly closing processes · Proficient with all Prep and Hot Line Station Checklists · Proficient in Prep/Production SOPS and Production Pars · Conduct shift stand-ups in partnership with FOH Qualifications Education Culinary Degree preferred Skill Understanding of restaurant, room service, bar/lounge, and banquet department procedures Knowledge of basic sanitation requirements and food handling safety standards Effective decision making skills Strong customer and associate relation skills Knowledge of overall hotel operations as they relate to the kitchen Ability to effectively manage labor productivity Good presentation and platform skills Good communication skills (verbal, listening, writing) Strong organization skills Effective conflict management skills Effective change management skills Good training/facilitator skills Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) Experience Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling

Responsibilities

The Sous Chef is responsible for the consistent, profitable, and quality production and daily operations of the kitchen, including overseeing cleanliness and sanitation standards across all outlets. This role involves supervising shift operations, training associates, coordinating with other departments like Banquet, and managing purchasing and inventory according to budget.