Hotel Sous Chef | Job Descriptions |
Job Descriptions

Hotel Sous Chef

Reports to
Food & Beverage Director or General Manager
To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen
  • Guests
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • Participate in the development and implementation of business strategies for the kitchen aligned with the hotel’s overall mission, vision, values and strategies.
  • Participate in the development of the kitchen’s business strategies.
  • Implement strategies for the kitchen that support achievement of the hotel’s goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Create an environment for employees that is aligned with the hotel culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to managers and employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by managing the food preparation for a fine dining experience.
  • Seek out sources for fresh food; monitor all produce and meat for freshness.
  • Suggest daily specials that incorporate seasonal or special order ingredients.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Ensure that unused food is stored properly in order to minimize waste and maximize quality.
  • Coordinate service with restaurant and banquet operations.
  • Manage the daily operation of the kitchen.
  • Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager.
  • Ensure that proper sanitation practices are followed.
  • Recruit and select staff.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional, or product expertise to real world situations.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.
  • Planning: Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.
  • Three to four years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
  • Degree from internationally recognized culinary institution preferred.
Hotel Sous Chef.doc