Senior Sous Chef

Job Summary

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.

CORE WORK ACTIVITIES

• Leading Culinary Team

• Managing all day-to-day operations

• Understanding employee positions well enough to perform duties in employees' absence

• Encouraging and building mutual trust, respect, and cooperation among team members

• Serving as a role model to demonstrate appropriate behaviors

• Ensuring and maintaining the productivity level of employees

• Soliciting employee feedback, utilizing an "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns

• Ensuring employees understand expectations and parameters

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

• Supervising and coordinating 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

• Affords assistance to 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

• Affords assistance in determining how food should be presented and creates decorative food displays

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

• Observes service behaviors of employees and provides feedback to individuals

• Strives to improve service performance

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement

• Empowers employees to provide excellent customer service

• Sets a positive example for guest relations

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others

• Manages payroll administration

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

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

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

• Participates in employee progress discipline procedures

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

• Participates in the development and implementation of corrective action plans