At Ampersand27 our menu reflects our personality - we offer an eclectic blend of familiar and exotic flavours made with traditional and trendsetting ingredients. You might say we're a bit of a paradox. We say we're Crafted to be Different. When you walk through our doors, you can expect familiar fare, reimagined and served in a completely different way.
The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards; coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs.
ESSENTIAL JOB FUNCTIONS:
-Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
-Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
-Establish the day's priorities and assign production and preparation tasks for staff to execute.
-create daily menu specials and receive feedback from Executive Chef.
-Review banquet event orders and make note of any changes.
-Take physical inventory of specified food items for daily inventory.
-Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
-Ensure that staff report to work as scheduled; document any late or absent employees.
-Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
-Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
-Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
-Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
-Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
-Assist the Executive Chef in menu development and execution.
-Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
-Maintain hotel policies and standards.
-Perform any other job-related duties as assigned.
MINIMUM
