Sous Chef Buffet

Responsibilities

• Provides guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant.
• Follows all prep lists and ensures kitchens are stocked and ready for service.
• Assists in other food outlets as needed.
• Supports compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists Food and Beverage leadership with administrative duties, such as tracking/maintenance of attendance records.
• Maintains established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

Requirements

• Must be at least 21 years of age.
• Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience.
• Minimum of one year previous supervisory experience required.
• Must have excellent verbal and written communication skills.
• Must be proficient in Microsoft applications (Excel, Word, and Outlook).
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

Qualifications

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.