Sous Chef (Banquet)

As a Sous Chef, you will be responsible for performing the following tasks to the highest standards:

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Senior Sous chef and/or Executive Sous Chef in preparing marketing plan throughout the year.
• Verify all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with restaurant manager, stewarding, and engineering in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Assume full responsibility in the absence of the Senior Sous chef and/or Executive Sous Chef.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support another kitchen department when required.
• https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/214527