<p>The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.</p> <ul> <li>Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. </li><li>Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules </li><li>Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes </li><li>Follow company policies and budgeted labor percentages. Adjust schedules throughout the week to meet business demands. </li><li>Oversee and direct training of new hires in specified phases of the kitchen operation. </li><li>Maintain an ongoing training program for existing staff </li><li>Reevaluate positions of work with Executive Chef to make changes wherever necessary </li><li>Assist the Executive Chef in the research and development of the annual budgets related to your department. Justify any excessive spending on a monthly basis. </li><li>Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively. </li><li>Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets. </li><li>With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items. Establish and follow par levels. Order following the budgeting figures and approval of General Manager. </li><li>Interact with clientele in the absence of Executive Chef as needed. (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.) </li><li>Ensure uniform and personal appearance are clean and professional </li><li>Maintain confidentiality of proprietary information and protect company assets. </li><li>Performs other duties as assigned. </li></ul> <p>Qualifications</p> <ul> <li>High School Education or GED. College degree preferred. </li><li>Minimum of 3 years of previous experience of Sous Chef or another related field. </li><li>Previous hotel-related or customer service experience desired. </li><li>Effective problem-solving abilities. </li><li>Excellent written and verbal communication skills </li><li>Well organized and able to prioritize tasks </li><li>Ability to lift or move up to 50 lbs. </li></ul>