Assistant Sous Chef

CORE WORK ACTIVITIES

• Ensures Culinary Standards And Responsibilities Are Met
• 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.
• Assists in determining how food should be presented and creates 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.
• Supervises Daily Culinary Team Activities
• Ensures and maintains the productivity level of employees.
• Ensures completion of assigned duties.
• Captures and 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.
• Leads 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 training when appropriate.
• Maintains Culinary Goals
• Follows specific goals and plans to prioritize, organize, and accomplish your work.
• Maintains staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Plays 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.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Serves as a role model to demonstrate appropriate behaviors.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Complies with loss prevention policies and procedures.
• Reports malfunctions in department equipment.
• Attends and participates in all pertinent meetings.
• Encourages and builds mutual trust, respect, and cooperation among team members.