BASIC PURPOSE: Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
ORGANIZATIONAL SCOPE: Responsible for supervising the production of food. Recommends and implements procedural/production changes. Monitors food and labor costs. Sous Chef reports to the Executive Chef.
1. Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all IHC/Franchise standards.
2. Supervise Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
3. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
4. Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.