Senior Sous Chef - European

Accountable for overall success of the daily kitchen operations

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions

Works to continually improve guest and employee satisfaction while maintaining the operating budget

Supervises all kitchen areas to ensure a consistent, high quality product is produced

Responsible for guiding and developing staff including direct reports

Must ensure sanitation and food standards are achieved

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area

CORE WORK ACTIVITIES

Leading Culinary Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Supervises and manages employees

Managing all day-to-day operations

Understanding employee positions well enough to perform duties in employees absence

Encourages and builds mutual trust, respect, and cooperation among team members

Serves as a role model to demonstrate appropriate behaviors

Ensures and maintains the productivity level of employees

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Ensures employees understand expectations and parameters

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Celebrates successes by publicly recognizing the contributions of team members

Leads shifts while personally preparing food items and executing requests based on required specifications

Supervises and coordinates activities of cooks and workers engaged in food preparation

Ensuring Culinary Standards and Responsibilities are Met

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures

Recognizes superior quality products, presentations and flavor

Ensures compliance with food handling and sanitation standards

Follows proper handling and right temperature of all food products

Ensures employees maintain required food handling and sanitation certifications

Assists Executive Chef with all kitchen operations

Maintains purchasing, receiving and food storage standards

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in determining how food should be presented and creates decorative food displays

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention

Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis

Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Observes service behaviors of employees and provides feedback to individuals

Strives to improve service performance

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement

Empowers employees to provide excellent customer service

Sets a positive example for guest relations

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Develops specific goals and plans to prioritize, organize, and accomplish your work

Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals

Trains employees in safety procedures

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others

Manages payroll administration

Brings issues to the attention of the department manager and Human Resources as necessary

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

Participates in employee progress discipline procedures

Participates in the employee performance appraisal process, providing feedback as needed

Participates in the development and implementation of corrective action plans

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Analyzes information and evaluates results to choose the best solution and solve problems

Attends and participates in all pertinent meetings