Sous Chef

Overview

Oversees kitchen operations, prepares dishes, trains staff, ensures quality & safety.

Key Responsibilities

• food preparation
• inventory management
• quality control
• food safety
• portion control
• shift management

Tasks

-Ensures policies and procedures are administered fairly and consistently. -Prepares and cooks foods all types, either on a regular basis or for special guests or functions. -Leads shifts while personally preparing food items and executing requests and banquet operations based on required specifications. -Maintains purchasing, receiving and food storage standards. -Assists in determining how food should be presented and creates decorative food displays. -Trains team members in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. -Ensures compliance with all applicable laws and regulations. -Supervises and coordinates activities of cooks and workers engage in food preparation. -Manages day-to-day operations, ensuring the quality, standards and meting the expectations of the customers on a daily basis. -Develops specific goals and plans to prioritize, organize and accomplish your work. -Ensures team members understand expectations and parameters. -Provides services that are above and beyond for customer satisfaction and retention. -Serves as a role model to demonstrate appropriate behaviors. -Checks the quality of raw and cooked food products to ensure that standards are met. -Assists as needed in interviewing and hiring of team members with appropriate skills. -Develops, designs or creates new applications, ideas, relationships, systems, or products, including artistic contributions. -Ensures and maintains the productivity level of team members. -Encourages and builds mutual trust, respect and cooperation among team members. -Reviews staffing levels to ensure the guest service, operational needs and financial objectives are met. -Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team. -Purchases appropriate supplies and manage inventories according to budget. -Recognizes superior quality products, presentations and flavor. -Follows proper handling and right temperature of all food products. -Solicits team member feedback, utilizes an “open door” policy and reviews team member satisfaction results to identify and address team member problems or concerns. -Maintains food preparation handling and correct storage standards. -Supports procedures for food and beverage portion and waste controls. -Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

Requirements

• team management
• operations
• leadership
• communication
• financial decision
• integrity

What You Bring

-Supervises and manages team members. Manages all day-to-day operations. Understands team member positions well enough to perform duties in team member’s absence. -Utilizes interpersonal and communication skills to lead, influence and encourage others in a positive meaningful way to drive results; advocates sound financial/business decision making; demonstrates honesty, integrity, accountability and leads by example.

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About Kolter Hospitality

-Launched by managing four select‑service hotels in South Florida. -Struck strategic partnerships with major hotel brands like Hyatt, Hilton, and Westin for flagship property acquisitions. -Typical deals involve full‑service and select‑service hotels from beachfront suites to airport‑adjacent properties. -Specializes in developing and managing branded and boutique hotels through bespoke development and acquisition. -Standout moves include opening The Westin Sarasota with rooftop pool/bar and acquiring unique oceanfront suites in Miami.

Sector Specialisms