Assistant Sous Chef

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Maintains food handling and sanitation standards.
• Ensures all employees have proper supplies, equipment and uniforms.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
• Affords decorative food displays.
• 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.

Supervising Daily Culinary Team Activities

• Ensures and maintains the productivity level of employees.
• Ensures completion of assigned duties.
• Coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Learns shifts while personally preparing food items and executing requests based on required specifications.
• Handles employee questions and concerns.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Conducts employee performance appraisal process, giving feedback as needed.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Makes sure employee's progress towards meeting performance expectations.
• Conducts training when appropriate.

Maintaining Culinary Goals

• Follows specific goals and plans to prioritize, organize, and accomplish your work.
• Makes sure staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Places orders for appropriate supplies and manages food and supply inventories according to budget.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce 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.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Strives to improve service performance.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.