Sep 09, 2019

Sous Chef- Carna (SLS)

  • SLS Baha Mar
  • SLS Baha Mar, Baha Mar Boulevard, Nassau, The Bahamas
Full Time Chef Hospitality & Tourism Hotel Management Restaurant & Food Service

Job Description

Job Title:          Sous Chef - Carna

Reports to:       Executive Chef

SLS at Baha Mar’s Sous Chef will work together with the Executive Chef and is responsible for performing all duties to support the seamless running of the kitchen, while establishing and maintaining standards of operation and providing a highly efficient and effective service whilst ensuring that all food production and operation adheres to specified food cost percentage.

 The Baha Mar culture begins with PASSION.

 We have a passion for “BETTER THAN BEST” that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can “own the wow!”

  • Care deeply
  • Have a generous spirit
  • Thrive as part of a team
  • Pay exacting attention to details
  • Create emotional connections with our guests
  • Be strongly committed to Baha Mar’s success

 

What you will also have already accomplished:

  • High School Diploma or equivalent preferred
  • Minimum of 2 years cooking/kitchen experience preferably in an upscale or lifestyle brand hotel restaurant.
  • Excellent time management skills
  • Previous experience is a leadership role

Description of Responsibilities

SLS at Baha Mar’s Sous Chef will work together with the Executive Chef and is responsible for performing all duties to support the seamless running of the kitchen, while establishing and maintaining standards of operation and providing a highly efficient and effective service whilst ensuring that all food production and operation adheres to specified food cost percentage.Responsibilities will include, but are not limited to:

  • Check all prepared food stocks (including dry stores) and replenish as necessary.
  • Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
  • Supervise and assist in the preparation of all food, ensuring all necessary work is completed prior to the commencement of service.
  • Assist in the prevention of pilferage from the dry stores and refrigeration within the department.
  • Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food.
  • Be aware of the required food cost percentage and run the section within these guidelines.
  • Assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload
  • Remain on duty until the following shift takes over or until you are discharged by the Executive Chef.
  • Ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially at the end of your shift.
  • Maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef’s and Restaurant standards.
  • Ensure all main cool rooms are always tidy and clean, especially after each service, so the Duty Chef can carry out daily ordering.
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
  • Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Perform other related duties as assigned.