Sous Chef

Job description

JOB SUMMARY Responsible for the overall success of daily kitchen operations. Demonstrates culinary skills by personally performing tasks while leading staff and managing all food related functions. Continuously improves guest and employee satisfaction while maintaining operating budget. Supervises all kitchen departments to ensure production of a consistent, high-quality product. Responsible for mentoring and developing employees including direct reports. Sanitation and food standards must be ensured. CANDIDATE PROFILE Education and Experience • High school diploma or equivalent (GED), in a culinary, food and beverage, or related professional field. OR • Two-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major, two years of experience in culinary, food and beverage, or related professional field. ESSENTIAL PROCESS ACTIVITIES Ensure Culinary Standards and Responsibilities • Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures. • Estimates daily production needs weekly and communicates production needs with kitchen personnel daily. • Assists the Executive Chef in all kitchen operations and preparation. • Wyrick prepares different types of foods, either on a regular basis or for specific guests or special events. • Develops, designs, or creates new dishes, ideas, relationships, systems or products, including technical contributions. • Assists in determining how food will be presented and creating decorative food displays. • Maintains standards for purchasing, receiving and storing food items. • Ensures compliance with food handling and sanitation standards For my health. • Performs all duties of kitchen managers and staff as necessary. • Recognizes quality products, presentations and flavor. • Follows proper handling and proper temperature of all food products. • Operate and maintain all management equipment and malfunction reports. • Check the quality of raw and cooked food products to ensure standards are met. Lead Kitchen Operations • Supervises and coordinates the activities of cooks and workers involved in food preparation. • Leads shifts while personally preparing food items and executing orders based on requested specifications. • Uses interpersonal and communication skills to lead, influence and encourage others, advocates sound financial/business decision making, demonstrates honesty/integrity, and leads by example. • Encourages and builds mutual trust, respect and cooperation among team members. • Serves as a role model for demonstrating appropriate behaviors. • Maintains the level of employee productivity. • Ensures employees understand expectations and limits. • 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. • Communicate performance expectations according to the job description for each position. • Performance delivers success and produces desired results. Ensuring Exceptional Customer Service • Provides services that exceed customer satisfaction and retention. • Manage daily operations, ensuring quality and standards and meeting customer expectations on a daily basis. • Sets a positive example for guest relations. • Enabling employees to provide service Excellent solvency. • Interacts with guests to obtain feedback on quality and service levels. • Addresses guest problems and complaints. Maintain Culinary Goals • Achieve and exceed goals including performance goals, budget goals, team goals, etc. • Develop specific goals and plans to prioritize, organize, and accomplish your work. • Uses a work management system to effectively schedule work requirements and track employee time and attendance. • Training employees on safety procedures. Manage and implement human resources activities • Identify the developmental needs of others and coach, mentor or assist others to improve their wedge knowledge or skills. • Improve service by communicating and assisting individuals to understand guests' needs, and providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance evaluation 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, email, or in person. • Analyze information and evaluate results to choose the best solution and solve problems. • Attends and participates in all relevant meetings. At the employer, we are committed to being an equal opportunity employer, welcoming everyone and providing access to opportunity. We actively foster an environment where our associates' unique backgrounds are valued and celebrated. Our greatest strength lies in the rich mix of culture, talent and experience of our partners. We are committed to non-discrimination on any protected basis, including: This includes disability, military status, or any other basis protected by applicable law. When you join the the employer family, you become a member of their global community. We have been a gathering and connecting place since 1937. At the employer, Fellows create a sense of belonging in more than 400 communities around the world. Invite, welcome, and we connect guests through engaging experiences and thoughtful service. If you are a team member who is passionate about providing a meaningful guest experience, we encourage you to explore your next career opportunity with the employer Join us in our mission to be “The World's Gathering Place.” By joining the employer Hotels & Resorts, you join a group of the employer brands. Be where you can do your best work, start your purpose, join an amazing global team, and become the best version of you

Requirements

• CANDIDATE PROFILE Education and Experience
• High school diploma or equivalent (GED), in a culinary, food and beverage, or related professional field.
• OR
• Two-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major, two years of experience in culinary, food and beverage, or related professional field.

Skills