Job Description

Responsibilities :

The Sous Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food-related concerns or topics on behalf of the Executive Chef for those assigned areas.

• Support the Chef in Developing and representing all Food, Beverage, and services of the Department, creating the culture with continuous learning and training with an emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
  
• Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis.
  
• Have knowledge of all current local health departments, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance.
  
• Help Organize, Oversee and Manage all Food prep operations in Daily Operations.
  
• Help Create assigned menus, recipes, use records.
  
• Help organize and execute assigned menu implementation list and timelines.
  
• Ensure the continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW.
  
• Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs.
  
• Execute all accounting procedures required not limited to and including F&B checkbook, Food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques in conjunction with, or as assigned.
  
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed.
  
• Monitor all Food-related expenses and ensure budgeted levels are achieved.
  
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings.
  
• Foster a climate of cooperation and respect between coworkers.
  
• Mentor all associates for career development and advancement.
  

Requirements

Job and immigration requirements:

• Mexican, North American, or Canadian citizenship.
  
• Possess Cedula Professional on hand (not in process). The degree must be in Hotel Management, Hospitality, Culinary Arts, Business Administrative, or a related field
  
• Possess Titulo Universitario and grades on hand (not in process). The degree must be in Hotel Management, Hospitality, Culinary Arts, Business Administrative or a related field
  
• Have a valid Mexican, Canadian, or U.S. passport with at least 1.5-year validity.
  
• No previous immigration issues.
  
• Have a valid driver’s license.
  
• Ability to move to the U.S.
  
• Fluency in English.
  

Benefits

Salary & Benefits:

• Average gross salary of 50,000 USD per year.
  
• Medical, Prescription, and Vision Date of Hire.
  
• Dental Coverage Date of Hire.
  
• Company Paid Life Insurance 1st of the month after hire.
  
• Company Paid Short Term Disability One year of service.
  
• Company Paid Long Term Disability One year of service.
  
• Employee Assistance Program (EAP) 1st of the month after 90 days.
  
• Funeral Leave | 1st of the month after 90 days.
  
• Voluntary Short-Term & Long-Term Disability March 1st or Sept 1st.
  
• Voluntary Life Insurance March 1st or Sept 1st.
  
• Voluntary Critical Illness March 1st or Sept 1st.
  
• 401(k) 1 year of service & 1,000 hours.
  
• Leave of Absence Various eligibility based on the type.
  
• Jury Duty Date of hire.
  
• Vacation Days: For less than five years of service, managers earn 80 hours per year. Each two-week pay period, managers accrue 3.077 hours of vacation, so it builds over time. Paid holidays include New Year’s Day, Memorial Day, Independence Day (July 4th), Labor Day, Thanksgiving Day, Christmas Day, and Associate’s Birthday.
  

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