Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sous Chef

Description

The Miraval journey is about creating a life in balance, healing the whole self, and engaging in the present moment. It is our ongoing purpose to bring imagination, authenticity, and meaning to wellness. Each day we work to bring out the best in all we do. Not for the world to take notice, but for our guests and employees to take comfort in. We do this because we believe in the power of the individual. To create balance and live your best. We do this because we are Miraval.

Primary responsibility of the Sous Chef is to assist the Chef de Cuisine in setting the leadership standard in providing direction and supervision to culinary staff in the kitchen's daily operations. The Sous Chef is the lead supervisor onduty for the kitchen each shift and serves as a role model of personal and professional values across Miraval. The Sous Chef follows the direction of the Executive Chef on the coordination of all guest nutritional needs, assists in staff scheduling, product and supplies management and the attention to detail in the Miraval's culinary standard.

In addition the Sous Chef over sees and aides in the preparation of,misenplace for soups, vegetables, and meats as well as other hot or cold items on the line or pantry as the recipes indicate with the instruction of the Chef de Cuisineor Executive Chef. The Sous Chef understands all seasoning and portion controls, is responsible for either hot or cold lines during service and reports directly tothe Executive Chef. This person is responsible for the sanitation and cleanliness of all areas in the kitchen. Has an excellent knowledge of the safe use of knives and the safe application of all equipment, tools in the kitchen. Has an excellent knowledge of the temperature controls and adjustments for all stoves, grills, broilers, and ovens. Along with specific job performance, other areas of general performances are evaluated; observe all kitchen rules, attitude, and personal conduct.

Qualifications

• Must possess fluent use of the English language.
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and government regulations.
• Ability to write reports, business correspondence and operational procedures.
• Ability to effectively present information and respond to questions from senior leadership, managers and co-workers, clients, guests, staff and the general public.
• Ability to deal with problems involving concrete variables in standardized situations.
• Ability to evaluate data from a variety of sources to establish trends, recognize patterns and realize opportunities.
• Ability to think and reason strategically to establish goals and objectives on a regular basis.
• Ability to assess, recommend and act to maintain company standards and meet organizational expectations.
• Ability and sensitivity to customize and individualize responses to situations for each guest or staff member in alignment to the standards and values of Miraval Culinary and F&B Departments.