Company: Rosewood Miramar Beach
Location: Santa Barbara
Posted on: November 25, 2022
Job Description Begin Your Rosewood Journey We believe that life
is made of many journeys: inspiration, wonderment, curiosity, or
the simple joy of discovering something new every day. If you share
the same sentiment, then this opportunity is for you. We are
looking for a Sous Chef to join our Culinary Team! Overview The
Sous Chef is responsible for prep, set up, and providing quality
service in all areas of hot food production, including, but not
limited to: hot menu items, hotline specials, displays/
presentations of hot appetizers, entrees, side vegetable & potato
dishes, sauce, stock, and hot sandwiches, in accordance with
standards and plating guide specifications. Maintain organization,
cleanliness, and sanitation of work areas and equipment. Job
Summary 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. Coordinates the purchase of all food and
develops menus, maintaining approved food costs and labor costs.
Essential Duties and Responsibilities Maintain complete knowledge
of and comply with all departmental policies, service procedures,
and standards. Ensure that standards are maintained at a superior
level on a daily basis. Review the daily activities; check the
following: House count Forecasted covers for each outlet Catering
activity Purchases Meetings Appointments V.I.P.'s/special guests
Maintain complete knowledge of and ensure associates' compliance
with all departmental/hotel policies and procedures. Establish the
day's priorities and assign production and prep tasks to associates
to execute. Review daily specials and offer feedback to Executive
Sous Chef and Restaurant Manager. Review restaurant function sheets
and make a note of any changes; post function sheets for the next 7
days. Meet with Executive Sous Chef to review schedules,
assignments, anticipated business levels, changes, and other
information pertinent to the job performance. Communicate additions
or changes to the assignments as they arise throughout the shift.
Identify situations that compromise the department's standards and
delegate these tasks. Take physical inventory of specified food
items for daily inventory. Place the Daily Produce, Meat & Seafood
orders. Requisition the day's supplies and ensure that they are
received and stored correctly; communicate needs with Purchasing
and Storeroom personnel; ensure the quality of products received.
Meet with the Executive Steward to review equipment needs, banquet
plate-up assistance, cleaning schedule/project status,
health/safety, and sanitation follow-up. Ensure that associates
report to work as scheduled; document any late or absent employees.
Coordinate breaks for associates. Inspect grooming and uniform of
associates; rectify any deficiencies. Check and ensure that all
opening duties are completed to standard. 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, and photographs are current and posted.
Check P.O.S. printers on the line; ensure they are in working order
and there is enough paper available for the shift. Ensure that all
associates prepare menu items following recipes and yield guides
according to department standards. Monitor the performance of
associates and ensure all procedures are completed to the
department standards; rectify deficiencies with respective
personnel. Work online during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item
runs out. Ensure that F&B Service Associates are informed of 86
items and the number of available menu specials throughout the meal
period. Observe guest reactions and confer with service associates
to ensure guest satisfaction. Promote positive guest relations at
all times. Be familiar with all hotel services/features and local
attractions/activities to respond accurately to any guest inquiry.
Monitor and handle guest complaints by following the six-step
procedures and ensuring guest satisfaction. Conduct frequent
walkthroughs of each kitchen area and direct respective personnel
to correct any deficiencies. Ensure that quality and details are
maintained. Inspect the cleanliness of the line, floor, and all
kitchen stations; direct associates to rectify any deficiencies.
Ensure that associates maintain and strictly abide by state
sanitation/health regulations and hotel requirements. Maintain
proper storage procedures as specified by Health Department and
hotel requirements. Instruct associates in the correct usage and
care of all machinery in the kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit them to
Engineering; contact Engineering directly for urgent repairs.
Develop new menu items, test and write recipes. Assist the Catering
department with developing special menus for functions; meet with
clients as requested. Supervise and direct the organization and
preparation of food for the employee cafeteria. Review sales and
food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and
labor costs. Ensure that excess item are utilized efficiently.
Monitor and ensure that all closing duties are completed to
standard before associates sign out. Foster and promote a
cooperative working climate, maximizing productivity and employee
morale. Oversee and direct training of new hires in specified
phases of the kitchen operation; maintain an ongoing training
program for existing associates. Reevaluate positions in the
kitchen and make changes wherever necessary. Provide feedback to
associates on their performance; handle disciplinary problems and
counsel employees according to hotel standards. Conduct scheduled
performance appraisals. Document pertinent information in the
logbook and follow up on items notated during other shifts. Exhibit
a friendly, helpful, and courteous manner when dealing with guests
and fellow employees. All other duties as required. Health & Safety
Be aware of and comply with safe working practices as laid down
under the Health and Safety Act as applicable to your place of
work. This will include your awareness of any specific hazards at
your workplace. The wearing of appropriate protective clothing
provided by or recommended by the Company will be obligatory.
Report any defects in the building, plant, or equipment according
to hotel procedure. Ensure that any accidents to associates,
guests, or visitors are reported immediately in accordance with
correct procedures. Attend Statutory Fire, Health & Safety training
and be fully conversant with and abide by all rules concerning
Fire, Health & Safety. Be fully conversant with: OSHA Regulations
Risk Assessments for your department Confidentiality Whilst working
for the company, there will be access to a wide variety of
confidential information concerning the company, guests, and
associates. It is vital that all such information remains
confidential and must not be disclosed to anyone outside the
company, guests, and associates unless otherwise stated. About
Rosewood Miramar Beach Rosewood Miramar Beach features 161
ultra-luxury guestrooms across 16 acres, including a glamorous
Presidential Residence, a Bridal Suite, and multi-bedroom family
bungalows nestled among rolling lawns and mature landscaping.
Guests are treated to estate-style service, entirely personalized
to complement their every need. Amenities include an oceanside bar
and restaurant with an outdoor terrace, a signature restaurant, two
swimming pools, a Sense spa, a state-of-the-art fitness center, a
beach club, and a screening room. In addition, the resort offers
12,000 square feet of indoor and outdoor event space, including a
6,000-square-foot ballroom. Competitive Benefits Medica...
Associated topics: baker, culinary school, deli chef, executive,
pastry chef, prep chef, service manager, sous, sous chef, team
Keywords: Rosewood Miramar Beach, Santa Barbara , Sous Chef, Other , Santa Barbara, California
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