Sous Chef

Sous Chef

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

The Ovide Restaurant Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared regarding quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff, meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation.

• Make regular inspections and observe the quality of food preparation and service.
• Assist in training activities for the culinary department.
• Assist in the implementation of recipes and portion specifications in accordance withthe Executive Chefs menu development.
• Assist in the implementation of menu rollouts and R&D.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Respond to emails and other questions from guests or other team members promptly and professionally.
• Monitor the quality of all food products and presentations.
• Ensure preparation of required reports, including payroll, revenue, employee Schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas, hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel/Hotel Effie standards.
• Understand, implement, and monitor corporate promotions in outlets.
• Oversee all dining outlets. Ovide, Sweetbay, Ara, Room Service, and TLB.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food costs.
• Work with the Chef de cuisine and Executive chef to create and implement menus.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on reports, and food cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business.

• Always maintain a warm and friendly demeanor.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Attend all hotel-required meetings and training.
• Maintain regular attendance in compliance with Highgate Hotel/Hotel Effie Standards, as required by scheduling, which will vary according to the hotel's needs.
• Maintain high standards of personal appearance and grooming.
• Comply with Highgate Hotel/Hotel Effie Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to maintainthe confidentiality of information.
• Perform other duties as requested by management.
• Long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules, and regulations, and liquor laws and regulations.