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About the Role

The Sous Chef is responsible for ensuring all meals are well-prepared with regard to quality, consistency, eye appeal, taste, and food cost. This role involves training staff, meeting corporate quality standards, and assisting in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef also manages food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues.
• Keep immediate supervisor informed of all problems or matters requiring attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including Wage Progress, payroll, revenue, employee Schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Make cooks aware of daily forecasts and customer counts for timely service.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets.
• Enforce all local health department sanitation laws.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of outlets, receiving daily inventories, log-on report, and food cost report.
• Prepare daily food production sheets.

Requirements

• At least 4 years of related progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc., from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Experience working in a Union environment highly desirable.

Skills

• F&B preparation techniques
• Health department rules and regulations
• Liquor laws and regulations
• Food cost management
• Guest satisfaction
• Sanitation
• Staff training
• Revenue management
• Communication
• Multitasking
• Problem-solving
• Attention to detail

Location

• Park Lane New York

Work Type

• Full-time

Experience Level

• 4 years of related progressive experience
• 2 years of progressive experience (culinary graduate)

Education Level

• Culinary graduate

About the Company

• Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
• With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.
• Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
• The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
• With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.