Sous-chef - The Americano

ABOUT US:

Do you see yourself as a Sous Chef? What's your passion? Whether you're into music, tennis, or shopping, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

A beacon of southern luxury, InterContinental Buckhead Hotel brings the InterContinental Life experience to Atlanta’s prestigious Buckhead neighborhood. Forbes Recommended, this is an award-winning property that is consistently ranked among the world's best hotels with 422 rooms and 31,000 square feet of state-of-the-art multi-function space accommodating up to 1,100 guests. The InterContinental Buckhead recently underwent a seamless renovation in 2022, all while maintaining its high standard of service and hospitality.

JOB OVERVIEW:

Assist in managing The Americano culinary operations.  Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning, development, and cost control.   

DUTIES AND RESPONSIBILITIES:

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.  Communicate and enforce policies and procedures. 
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.  Assist with employee selection, training and development, and performance coaching.
• Assist in developing new menu concepts.  Develop, test, and cost out new menu items.  Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations.  Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.  Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.     
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.  Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

Assists Chef de Cuisine in supervising the preparation of food for The Americano and may independently supervise food preparation for The Americano.  Primary duty is professional chef work and supervision of other culinary employees.

QUALIFICATIONS AND REQUIREMENTS:

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. 

This job requires ability to perform the following:

1. Carrying or lifting items weighing up to 50 pounds
2. Moving about the kitchen
3. Handling food, objects, products and utensils
4. Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.