Sous Chef @ The Revere Room

**Job Details**

**Sous Chef @ The Revere Room - (16760)**

This details all the information about the job posting. Share this job as a link in your status update to LinkedIn. ****

Job Title Sous Chef @ The Revere Room Education High School Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary)

Career Level General Associate Category Culinary Job Type Full-time Compensation Currency USD Travel Job Description **Begin Your Rosewood Journey**

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

We are looking for a **Sous Chef** to join **The Revere Room Culinary Team**!

**Overview**

The Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production to include, but not limited to: hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items, and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

**Essential Duties and Responsibilities**

* Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.

* Ensure that standards are maintained at a superior level on a daily basis.

* Review the daily activities; check the following House count, Forecasted covers for each outlet, Catering activity, Purchases, Meetings, Appointments, and V.I.P.'s/special guests

* Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.

* Establish the day's priorities and assign production and prep tasks to associates to execute.

* Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.

* Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.

* Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.

* Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

* Requisition the days supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure the quality of products received.

* Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.

* Check and ensure that all opening duties are completed to standard.

* Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

* Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

* Ensure that all associates prepare menu items following recipes and yield guides, according to department standards.

* Work online during service and assist wherever needed.

* Be aware of any shortages and make arrangements before the item runs out.

* Ensure that F&B Service Associates are informed of 86'd items and the number of available menu specials throughout the meal period.

* Promote positive guest relations at all times.

* Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

* Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction.

* Conduct frequent walk-through of each kitchen area and direct respective personnel to correct any deficiencies.

* Ensure that quality and details are being maintained.

* Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.

* Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.

* Maintain proper storage procedures as specified by Health Department and hotel requirements.

* Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.

* Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

* Review sales and food cost daily; resolve any discrepancies with the Controller.

* Minimize waste and maintain controls to attain forecasted food and labor costs.

* Ensure that excess item are utilized efficiently.

* Monitor and ensure that all closing duties are completed to standard before associates sign out.

* Foster and promote a cooperative working climate, maximizing productivity and employee morale.

* Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing associates.

* Reevaluate positions in the kitchen and make changes wherever necessary.

* Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.

* Conduct scheduled performance appraisals.

* Document pertinent information in the logbook and follow up on items notated during other shifts.

* Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.

* All other duties as required.

**About The Revere Room**

All-Day Eatery - Local-First Ingredients

Celebrating the best of the American Riviera, The Revere Room highlights local-first ingredients from nearby farms and purveyors. A truly sustainable concept ensures the freshest of flavors, made even better by the unparalleled views of Miramar Beach.

**Competitive Benefits**

* Medical

* Dental

* Vision

* Life Insurance and AD&D

* Short Term and Long-Term Disability

* Complimentary Room Nights

**Connect with us**

* LinkedIn:

* Facebook:

* Instagram:

Job Requirements **General Skills**

Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.

**Technical Skills**

* Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments

* Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team;

* Ability to promote positive work relationships with service personnel and other departments

* Ability to ascertain associates training needs and provide such training; ability to work well under the pressure of organizing and attaining production schedules and timelines

* Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12-hour shift, 5-7 days per week noisy and sometimes close conditions

* Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, c