Sous Chef

About the Role

Sheraton is seeking a Sous Chef to oversee daily kitchen operations. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality product consistency. The Sous Chef will work to enhance guest and employee satisfaction while adhering to the operating budget and maintaining sanitation and food standards.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation tasks.
• Prepare and cook various types of food, for regular service or special guests/functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Perform duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and temperature guidelines for all food products.
• Operate and maintain all department equipment, reporting malfunctions as needed.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Development

• Supervise and coordinate activities of cooks and workers involved in food preparation.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision-making, demonstrating honesty and integrity, and leading by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Maintain the productivity level of employees.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions for each position.
• Recognize successful performance and produce desired results.

Required Experience

Candidates should possess 2-5 years of experience in a relevant culinary role, demonstrating strong leadership and operational skills within a kitchen environment.