Sous Chef

Purpose

To support Lajitas Vision of being recognized by our customers as the “Friendliest Resort in Texas!" You should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence. Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Duties

• The position is responsible for short-term planning and day-to-day operations of the kitchen
• Recommends menu and procedural changes
• Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product
• Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost-effective manner
• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, standards and regulations
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within guidelines to continually improve revenues and profit margins while maintaining quality
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Other Duties/Responsibilities Perform special projects and other responsibilities as assigned