Sous Chef

The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels. 

• Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. 
• Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules
• Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes
• Follow company policies and budgeted labor percentages. Adjust schedules throughout the week to meet business demands. 
• Oversee and direct training of new hires in specified phases of the kitchen operation. 
• Maintain an ongoing training program for existing staff
• Reevaluate positions of work with Executive Chef to make changes wherever necessary
• Assist the Executive Chef in the research and development of the annual budgets related to your department. Justify any excessive spending on a monthly basis. 
• Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively. 
• Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets. 
• With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items. Establish and follow par levels. Order following the budgeting figures and approval of General Manager. 
• Interact with clientele in the absence of Executive Chef as needed. (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.)
• Ensure uniform and personal appearance are clean and professional
• Maintain confidentiality of proprietary information and protect company assets. 
• Performs other duties as assigned.

• High School Education or GED. College degree preferred. 
• Minimum of 3 years of previous experience of Sous Chef or another related field. 
• Previous hotel-related or customer service experience desired. 
• Effective problem-solving abilities. 
• Excellent written and verbal communication skills
• Well organized and able to prioritize tasks
• Ability to lift or move up to 50 lbs.