Sous Chef - SHERATON PHILADELPHIA AIRPORT

Core Responsibilities:
 Efficiently supervise, guide and train kitchen associates to provide quality food
production for both restaurants and banquets, focusing especially on timing, portions,
food quality and sanitation/cleanliness.
 Ensure the standards pertaining to storage, rotation, production, portions, quality and
appearance are followed at all times. Follow food handling guidelines.
 Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
 Efficiently expedite food from front line during meal periods.
 Ensure appropriate inventory of supplies and materials needed for associates to perform
their jobs.
 Participate in monthly food and beverage inventory.
 Follow procedure on portion control – check all food for right price, code amounts,
servers’ name, food cost control and that the check was rung up properly.
 Assist in menu and recipe creation, in cooperation with Executive Chef.
 Other duties as assigned to ensure effective operation of the overall hotel.

Knowledge, Skills, and Competencies:
 Prior experience in kitchen leadership role
 Effective communication skills, both verbal and written
 High work ethic and self-initiative
 Strong computer skills in Microsoft Suite
 Regular attendance according to established guidelines
 May be required to work varying schedules to reflect the business needs of the property
 Must possess basic computational ability
 Focus and maintain attention to tasks, and complete work assignments on time despite
frequent interruptions
 Ability to work in high pressure, sometimes stressful situations.
 Ability to maintain excellent relationships with staff and maintain staff and guest
confidentiality at all times

Physical Requirements:
 Stand and walk for varying lengths of time, often for extended periods of time
 Work takes place in an environment that can be very hot and very cold throughout the
shift.
 Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
 Good communication skills, both written and verbal
 Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
listening and hearing ability and visual ability
 Must have finger dexterity to be able to operate office equipment such as computers,
printers, multi-line phone, filing cabinets, photocopiers and other office equipment as
needed.

This job description is not an exhaustive list of all job functions that are required of an employee
in this position. Therefore, other duties may be asked of an employee in this position from time
to time.

Position Summary:
The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the
absence of the Executive Chef.

$22 per hour