SOUS CHEF

Job Summary

Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the back-of-house, and the entire venue.
• Participate in interviewing, hiring and training new applicants and employee development of all subordinates.
• Responsible for the scheduling of assigned department (where applicable).
• Participates in growth opportunities and employee development of all back-of-house employees.
• Safeguards safety, quality and recipe accuracy.
• Manages the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events.
• Safeguards the venue's compliance with all federal, state and local laws and regulations; and company policies.
• Coaches and develops back-of-house employees by setting clear guidelines and expectations.
• Ensures all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Ensures all employees are compliant with all back-of-house standards and procedures.
• Checks cover counts, BEOs and/or Fire Sheets.
• Organizes, develops and produces new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by company.
• Ensures expediting standards.
• Communicates clearly and concisely with all employees during service.
• Practically understands the job duties of all supervised employees.
• Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
• Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
• Learns by listening, observing other team members and sharing knowledge while leading by example.
• Presents a positive and professional attitude.
• Demonstrates knowledge of venue, Company, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Requirements

• Company in-venue Sous Chef Training, Food Handling Certificate.
• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.