Job TitleSous Chef Posted: 3/25/2017
LocationAce Hotel & Swim Club - Palm Springs
701 E Palm Canyon Drive
Palm Springs, CA 92264
Our Sous Chefs at Ace Hotel & Swim Club are the culinary liaison to our staff, our guests and our culinary partner, Carlos Salgado of Taco Maria. They are passionate about quality, technique and have an enthusiastic approach to sharing knowledge. They are humble, ambitious, and curious. They strive for excellence in everything they do.
General responsibilities include, but are not limited to:
a) Interacts with sous chefs, managers and all team members to ensure guest’s satisfaction.
b) Oversee all meal periods and support the entire kitchen team.
c) Ensure Tickets are communicated between shifts
d) Enforces break schedule
e) Line checks for both Breakfast and Lunch. Quality, quantity and correct items
f) Supervise Butchery: quality, quantity and yields, ensures butchers sheet is being filled out correctly.
g) Inspects establishment and team to ensure compliance with all health and safety standards.
h) Ensures that entire food outlets are maintained and cleaned.
i) Using computer systems such as Avero, Word and Excel
j) Supervise in production; ensuring prep sheets and station sheets are accurate and are being followed.
k) Ensures all recipes are up to date and being followed correctly.
l) Ensures food looks and tastes good and is served in a timely manner.
m) Helps in purchases with food and operation supplies
n) Ensures scheduling is accurate and labor is at the correct level for the days business.
o) Ensures proper training for Cooks, servers in food knowledge.
p) Ensures food is being stored and served at correct temperatures
q) Supervise the receiving and putting away of deliveries, all items in a timely manner.
r) Take, review and call in food orders, double check fish and meat inventories. Review orders placed the night before
s) Make sure the storage areas are properly rotated
t) Maintain "Order boards"
u) Takes ownership of staff food cooked during your shift
v) Assist in logging invoices
w) Assist in taking daily, weekly and monthly food inventories
x) Teach, coach and train staff
y) Be a constant role model for staff.
z) Develop training programs and schedules to ensure staff development
aa) Explain concept to staff
bb) Must be able to interact with guest and be able to be present in the restaurant.