Highgate is a leading real estate investment and hospitality management company recognized as an industry innovator. It is a dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in the Caribbean and Latin America. The company offers expert guidance throughout all stages of the property cycle, from planning and development to recapitalization or disposition. Highgate has a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, utilizing industry-leading revenue management tools to maximize asset value. Corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. More atPosition OverviewThe Sous Chef is responsible for ensuring all meals from the kitchen meet quality, consistency, visual appeal, taste, and food cost standards. Responsibilities include staff training, maintaining corporate quality standards, establishing food specifications, portion control, recipes, sanitation, and controlling food and labor costs while maximizing guest satisfaction.Key ResponsibilitiesCoordinate with other F&B managers and communicate issues promptly.Keep supervisors informed of problems or matters requiring attention.Monitor loss prevention in kitchen areas.Prepare and submit reports timely.Oversee food quality and presentation.Manage reports such as wage progress, payroll, revenue, employee schedules, and quarterly plans.Supervise daily kitchen operations including food preparation and sanitation.Inform cooks of forecasts and customer counts for timely service.Respond promptly to guest complaints.Ensure SOP compliance across outlets.Follow requisition procedures.Conduct staff performance reviews.Implement and monitor promotional activities and menu standards.Ensure compliance with health and sanitation laws.Calculate daily food costs.Collaborate on menu creation and implementation.Assess food portions, presentation, taste, and temperature.Check stations for proper storage and sanitation at shift end.Review food purchases for quality and cost.Manage daily food production, inventory, and cost reports.Prepare daily food production sheets and handle meat, poultry, seafood preparation.QualificationsMinimum 4 years of progressive experience or 2 years with culinary degree in a hotel or related field.Knowledge of F&B preparation, health regulations, and liquor laws.Ability to work long hours.Ability to exert up to 50 pounds occasionally and 20 pounds frequently.Maintain a warm, friendly demeanor.Effective verbal and written communication skills.Ability to listen, understand, and clarify concerns.Multitasking and prioritization skills.Attend required meetings and participate in M.O.D. coverage.Maintain high standards of appearance and grooming.Adhere to safety and operational regulations.Problem-solving skills and confidentiality.Perform other duties as assigned.J-18808-Ljbffr
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