The Hotel Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the hotel kitchen operates in a timely way that meets LDV quality standards for in-room service, banquets, and hotel events.

Duties and Responsibilities:
- Maintain and develop recipes set forth by Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guest and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned

Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress

The Hotel Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the hotel kitchen operates in a timely way that meets LDV quality standards for in-room service, banquets, and hotel events.

Duties and Responsibilities:
- Maintain and develop recipes set forth by Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guest and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned

Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress