Sous Chef

Department: Culinary

Reports to: Executive Chef

Status: Exempt

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Job Summary:

The Sous Chef will be responsible for preparing the kitchen for a multitude of tasks to include the day to day preparation of the meals within the F&B outlets and to continually uphold the standards in accordance to the Luminary Hotel & Co., Mainsail Lodging & Development and Marriott brand standards.

Essential Functions

• Day to day managing of the Ella Mae’s Diner and IRD kitchen staff.
• Scheduling of Ella Mae’s Diner and IRD kitchen staff.
• Basic vegetable prep to include peeling, slicing, dicing, and portioning.
• Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications.
• Butchering – processing whole poultry, fish, and primal cuts of larger animals.

• General cleaning and supervision to include equipment, floors, walls, coolers, and freezers.
• Dishwashing – all Ella Mae’s Diner and IRD kitchen team members wash dishes.
• Line cooking – working alongside and with the cooks under your supervision.
• Plating dishes – presenting food for guests to the Executive Chef’s specifications for the outlet.
• Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room.
• Demonstration and Station cooking – assisting Ella Mae’s Diner chefs and guest chefs with presentations, reception station, action stations, and The Workshop Culinary Lab.

• Assist with banquet plate ups, presenting food for guests to the Executive Chef’s specifications as needed.
• Ability to do daily food/supply orders and set prep for the team.

• Ability to understand and communicate kitchen orders.
• Ability to work efficiently and effectively while giving direction to the entire team.
• Ability to perform all functions in the kitchen and assist where needed.
• Ability to work under pressure.
• Ability to work long hours standing over hot equipment and surfaces.
• Ability to work as a team in a stressful, fast-paced environment.
• Knowledge of different cooking recipes and all kitchen equipment.
• Able to make outstanding quality food.
• Follow SafeStaff sanitary compliance throughout every area working in the kitchen.
• Follow all safety procedures to include knife safety.

• Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas.
• Maintain the kitchen work area in an orderly and clean condition.
• Follow proper hand washing and sanitary procedures.
• Stock supplies for the kitchen in specified locations and maintain area in order.
• Supervise, sort and remove trash and clean the garbage cans daily.
• Maintain trash area and place in proper area for pickup.
• Assist with loading and unloading of food deliveries and supplies as needed.

• Maintain a professional presentable uniform and personal grooming as dictated by Luminary Hotel guidelines.
• Able to effectively communicate with the team daily.
• Maintain a sense of ownership for the hotel/restaurant.
• Other duties as assigned by Executive Chef or Director of Food & Beverage.

Hotel Performance

• Ensure successful performance providing guests with an exceptional dining experience.

Qualification Standards

Education & Experience

• High school diploma or equivalent or higher
• Minimum of 2 years’ experience in high volume Diner or Fast Casual restaurant and/or Luxury Hotel
• Minimum of 2 years’ leadership experience
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 20 lbs. or more when needed
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the kitchen, the hotel, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary