Sous Chef

CANDIDATE PROFILE

• Education and Experience
• • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Ensuring Culinary Standards and Responsibilities are Met
• - Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• - Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• - Assists Executive Chef with all kitchen operations and preparation.
• - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• - Assists in determining how food should be presented and creates decorative food displays.
• - Maintains purchasing, receiving and food storage standards.
• - Ensures compliance with food handling and sanitation standards.
• - Performs all duties of kitchen managers and employees as necessary.
• - Recognizes superior quality products, presentations and flavor.
• - Ensures compliance with all applicable laws and regulations.
• - Follows proper handling and right temperature of all food products.
• - Operates and maintains all department equipment and reports malfunctions.
• - Checks the quality of raw and cooked food products to ensure that standards are met.

• Leading Kitchen Operations
• - Supervises and coordinates activities of cooks and workers engaged in food preparation.
• - Leads shifts while personally preparing food items and executing requests based on required specifications.
• - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• - Encourages and builds mutual trust, respect, and cooperation among team members.
• - Serves as a role model to demonstrate appropriate behaviors.
• - Maintains the productivity level of employees.
• - Ensures employees understand expectations and parameters.
• - 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.
• - Communicates performance expectations in accordance with job descriptions for each position.
• - Recognizes success performance and produces desired results.

• 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.
• - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• - Trains employees in safety procedures.

• Managing and Conducting Human Resource Activities
• - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• - Participates in the employee performance appraisal process, providing feedback as needed.
• - Brings issues to the attention of the department manager and Human Resources as necessary.