Dismiss

Sous Chef

The Peninsula Chicago Chicago, IL
  • Depends on experience
  • Exempt
  • Health Insurance, Dental Insurance, Vision Insurance, 401K / Retirement, Meal Plan / Free Food, Employee Discounts, Ask Us!
  • Employer Unlikely to Respond

Key Job Tasks & Responsibilities:

A.     Administration 
§  Create new Menus with detailed recipes, photographs and cost cards.
§  Follow recipes for product items accurately and always update them.
§  Responsible for the preparation of mise en place for the station. 
§  Check all food required for the assigned Kitchen
§  Control the daily requisitions and Kitchen inter-transfers.
§  Cover other stations when supervisor is not present.
§  Training of Cook 1, Cook 2, Cook 3
§  Ensure at all times that the labor cost is kept within the budget.
§  Supervise and allocate work to staff according to their knowledge and skill level.
§  Monitor and check the buffets to ensure that they are replenished and visually attractive at all times.
§  Work closely with the Chief Steward and Kitchen Artist.
§  Replace Chef de Cuisine in his/her meetings during his/her Absence.
§  Submit new proposals to the Executive Chef for discussion prior to food tasting.
§  Assist in managing staff issues as and when they arise
§  Assist the chef in making schedules for his/ her section. 
§  Administer the weekly duty schedules, and present them to the Executive Chef for approval.
§  Submit vacation leave-requests to the Executive Chef for approval.

B. Cost Management
§  Assist the Executive Chef to keep the food cost for the assigned kitchen within the budget.        
§  Prevent wastage of surplus stock without undue sacrifice on food quality.
§  Ensure that the hotel cost control policies and procedures are followed.
§  Control effective storageand stock levels, while always being cost conscious.
§  Contribute to the overall profits, through the prevention of wastage and maximum use of raw materials.
§  Ensure that there is adequate food available. 
§  Ensure that food is used on a rotation basis.
§  Plan and coordinate preparation and mise en place
§  Monitor production level and  ensure that leftovers are managed appropriately.
§  Report wastage, leftover andspoilage to the Sous Chef.

C. Hygiene and Cleanliness
§  Ensure a high standard of food quality safety at all times
§  Be responsible for Kitchen hygiene standards in your areas.
§  Maintain and enhance staff grooming and personal hygiene.
§  Keep the Kitchen equipment in good condition at all times to maximize its operating life.
§  Follow the hygiene and cleanliness policies of the kitchen and food storage area.
§  Make sure that cooked and uncooked food items are always covered and labeled.
§  Ensure the proper handling and cleanliness of food and machinery. Report any issues to supervisor and engineering.
§  Never allow fruits, and vegetables to be prepared prior to cleaning.
§  Pick up requisitions, and check the quantity and quality.
§  Attend to emergency requisitions.
§  Attend to Delivered goods and store it away as needed.
§  Ensure that the assigned area is clean organized and stocked.
§  Lead culinary team in daily cleaning schedule.
§  Report wastage and spoilage to the Executive Chef. 

D. Staff Management 
§  Check staff attendance.  
§  Oversee and / or conduct training for staff as well as implement regular training programs.
§  Make recommendations to the Executive Chef about the selection, transfer, promotion and dismissal of staff.
§  Delegate specific responsibilities and authority to subordinates. 
§  Work with the Executive Chef in encouraging staff, and constantly keeping up staff morale.
§  Conduct regular communication meetings and briefings with the kitchen personnel.
§  Identify the training needs of kitchen personnel.
§  Ensure that all kitchen personnel follow and understand their job description.
§  Authorize overtime only after consulting and gaining approval from the Executive Chef.

E. Guest Service
§  Maintain and constantly improve the quality of food. 
§  Provide creative innovative cuisine.
§  Provide guests with creative and eye-appealing displays.


F. Maintaining Standards
§  Assist the Executive Chef to ensure the hotel’s high standards are maintained and improved continually.
§  Attend all training sessions and courses, briefings and meetings as required. 
§  Actively support the work and decisions of all teams and committees.
§  Make a significant and continuous effort to increase your professional knowledge, to improve your job skills, and to achieve the goals and objectives set by the Sous Chef. 
§  Actively support the hotel’s team culture, and help to achieve the hotel’s vision, values and goals.
§  Produce the daily Kitchen requirements.
§  Assist in replenishing the buffet stations.
§  Follow and understand your job description.
§  Look continuously for ways to improve the quality and service and to meet or surpass the required standards of performance.
§  Maintain a standard of presentation of all items produced, and continually help develop new standards for the section.
§  Maintain standard buffet set-ups.
§  Check various stations to ensure proper set up and production of items.
§  Show a positive, energetic and caring attitude at all times towards guests and staff.
§  Follow the fire and safety policies and procedures.  
 
G. Technical Skills 
§  Prepare and produce of all assigned food.
§  Demonstrate your advance culinary skills in both a la carte and quantity production (banquet, garde manger, and ethnic cusines). 
§  Store and dispose of food properly.
§  Taste food prepared for seasoning to ensure the best quality.
§  Follow the measures, and mix ingredients according to the standard recipes cards.

This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment.

The Peninsula Hotels group has a unique identity among the world’s leading hotels. Established in 1928, we now operate prestigious luxury properties in ten major cities. These include the flagship in Hong Kong, plus Shanghai, Tokyo, Beijing, New York, Chicago, Beverly Hills, Bangkok, Manila, and Paris with London under development. Peninsula is a living legend, the name synonymous with luxurious comfort and impeccable service. We set our sights high and our standards higher, aiming always to delight our customers, and in many cases we are now serving the third generation of our loyal guests.

The Peninsula Chicago is the five-star hotel that brought traditional Asian service to a city already renowned for the warmth of its hospitality. The hotel has become an integral part of Chicago life and is considered the top choice for everything from accommodation to celebrations and corporate events. For this, the hotel credits its strong links to both the local community and international heritage.

The Peninsula Chicago is honored to be recognized as part of the '2017 Travel + Leisure World's Best Awards.'  Each year, the readers of Travel + Leisure, the largest travel magazine brand in the United States, vote for their favorites in all things travel in their 'Worlds Best Awards' survey.  The hotel is delighted that the readers have voted The Peninsula Chicago as the 'Best Hotel in Chicago' for 2017. 

More positions available