JOB DESCRIPTION:

The Sous Chef is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Chef de Cuisine will supervise, coordinate and maintain the menu creation and planning preparation and production of all food items in the restaurant. This role helps support the managing the outlet kitchen operations, colleagues, and cuisine.

REQUIRED SKILLS & EXPERIENCE:

• Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.
• Experience in the luxury & quality environment required.
• Ability to work in all stations in kitchen.
• Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.
• Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions.
• Ability to compute basic mathematical calculations.
• Knowledge of food cost controls. Computer proficient.
• Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations.
• Ability to complete work in a timely, accurate and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.
• Ability to focus on details.
• Ability to work without direct supervision.
• Ability to prioritize and organize work assignments, delegate work.
• Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.
• Knowledge of fire and building codes.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify

DUTIES & RESPONSIBILITIES:

• Support senior leadership by developing and assuming basic management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to CP brand standards.
• Plan, coordinate & implement special events and PDR
• Manage hourly kitchen employees through training, coaching, evaluating and hiring
• May manage other key culinary rolls including supervisors and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, quality and consistency daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment is up to standards with the executive stewards assistance.

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure