Senior Sous Chef

CORE WORK ACTIVITIES

• Leading Culinary Team:

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Ensures and maintains the productivity level of employees.
  • Supervises and manages employees. Managing all day-to-day operations.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • 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.

• 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.

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.

Benefits

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