Columbia Gorge Hotel Hood River, OR
Sous Chef
Columbia Gorge Hotel Hood River, OR, Hood River, Oregon, United States, 97031
POSITION DESCRIPTION
Position Title:
Sous Chef
Reports To:
Executive Chef
Department:
Kitchen
Date:
November 2024
Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.
Supervision Received:
Supervision is received from the Executive Chef.
Essential Functions:
Operating Results
in the restaurant, lounge and banquets. Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures Complete daily food requisition and oversee specials utilizing any build up of overstock Participate in banquet/private dining functions from planning to preparation to dish up of function Maintains product inventory levels for kitchen Ensures quality and timeliness of employee meals Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events. Controls the performance of the staff under his supervision during his shift Ensures
Staffing Results
are achieved in kitchen and dishwashing department. These results include but are not limited to the following: Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees Prepares weekly staffing schedule Maintains a schedule of cleaning projects for cooks and cleaning staff Ensures a safe working environment for kitchen staff Ensures
Financial Results
are achieved for both the restaurant and banquets. These results include but are not limited to the following: Assists in maintaining budgeted labor and food costs Performs the coding and logging of all kitchen invoices Assists in maintaining budgeted labor and food costs Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus Performs all necessary administrative functions for the business. These functions include but are not limited to the following: Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation Prepares meat/fish/poultry to butcher Creates and delegates prep list Complies with all policies and procedures set forth by the Hotel's Employee Handbook Maintains a clean and safe work area Maintains and builds positive relationships within the property, community and industry to include: Keep in contact with banquet department to ensure quality and consistency Maintains good service times Maintains a professional relationship with all co-workers
Secondary Functions:
Performs all other duties as assigned Qualifications:
Have three years of culinary experience Possession of, or ability to obtain, a valid Food Handler's Card Ability to stand and/or walk for entire shift Ability to work with a minimum of supervision Ability to solve problems and deal courteously and tactfully with employees and the general public Detail oriented Ability to organize and prioritize to meet deadlines Ability to be a self starter Ability to work varied shifts Ability to maintain a professional appearance at all times and adhere to uniform standards Ability to work as part of a team Ability to communicate effectively Ability to read and follow both verbal and written instructions Ability to multi-task and work well under pressure
Working Conditions:
This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.
Walking: 40%
Standing: 40%
Sitting: 10%
Bending: 5%
Lifting: 5% / up to 50 lbs.
100%
Position Title:
Sous Chef
Reports To:
Executive Chef
Department:
Kitchen
Date:
November 2024
Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.
Supervision Received:
Supervision is received from the Executive Chef.
Essential Functions:
Operating Results
in the restaurant, lounge and banquets. Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures Complete daily food requisition and oversee specials utilizing any build up of overstock Participate in banquet/private dining functions from planning to preparation to dish up of function Maintains product inventory levels for kitchen Ensures quality and timeliness of employee meals Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events. Controls the performance of the staff under his supervision during his shift Ensures
Staffing Results
are achieved in kitchen and dishwashing department. These results include but are not limited to the following: Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees Prepares weekly staffing schedule Maintains a schedule of cleaning projects for cooks and cleaning staff Ensures a safe working environment for kitchen staff Ensures
Financial Results
are achieved for both the restaurant and banquets. These results include but are not limited to the following: Assists in maintaining budgeted labor and food costs Performs the coding and logging of all kitchen invoices Assists in maintaining budgeted labor and food costs Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus Performs all necessary administrative functions for the business. These functions include but are not limited to the following: Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation Prepares meat/fish/poultry to butcher Creates and delegates prep list Complies with all policies and procedures set forth by the Hotel's Employee Handbook Maintains a clean and safe work area Maintains and builds positive relationships within the property, community and industry to include: Keep in contact with banquet department to ensure quality and consistency Maintains good service times Maintains a professional relationship with all co-workers
Secondary Functions:
Performs all other duties as assigned Qualifications:
Have three years of culinary experience Possession of, or ability to obtain, a valid Food Handler's Card Ability to stand and/or walk for entire shift Ability to work with a minimum of supervision Ability to solve problems and deal courteously and tactfully with employees and the general public Detail oriented Ability to organize and prioritize to meet deadlines Ability to be a self starter Ability to work varied shifts Ability to maintain a professional appearance at all times and adhere to uniform standards Ability to work as part of a team Ability to communicate effectively Ability to read and follow both verbal and written instructions Ability to multi-task and work well under pressure
Working Conditions:
This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.
Walking: 40%
Standing: 40%
Sitting: 10%
Bending: 5%
Lifting: 5% / up to 50 lbs.
100%