Sous Chef

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

Ensuring Culinary Standards and Responsibilities are Met

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

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily

Assists Executive Chef with all kitchen operations and preparation

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

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

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

Maintains purchasing, receiving and food storage standards

Ensures compliance with food handling and sanitation standards

Performs all duties of kitchen managers and employees as necessary

Recognizes superior quality products, presentations and flavor

Ensures compliance with all applicable laws and regulations

Follows proper handling and right temperature of all food products

Operates and maintains all department equipment and reports malfunctions

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

Leading Kitchen Operations

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

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

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

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

Serves as a role model to demonstrate appropriate behaviors

Maintains the productivity level of employees

Ensures employees understand expectations and parameters

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

Ensures property policies are administered fairly and consistently

Communicates performance expectations in accordance with job descriptions for each position

Recognizes success performance and produces desired results

Ensuring Exceptional Customer Service

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

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

Sets a positive example for guest relations

Empowers employees to provide excellent customer service

Interacts with guests to obtain feedback on product quality and service levels

Handles guest problems and complaints

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

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

Trains employees in safety procedures

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

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

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

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

Additional Responsibilities

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

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

Attends and participates in all pertinent meetings