SOUS CHEF GRAM & DUN

About the role

Provides daily supervision and guidance to kitchen team members while supporting operational goals related to performance, quality, and profitability. Enforces company, departmental, safety, sanitation, and conduct policies consistently and in real time. Coordinates staffing and scheduling needs with culinary leadership to support service demands and guest satisfaction.

Responsibilities

• Produces menu items according to established recipes and prep lists, ensuring kitchens are stocked, organized, and ready for service.
• Supports departmental budget compliance through cost control, inventory monitoring, par management, and waste reduction.
• Actively demonstrates and enforces superior customer service standards and addresses service or performance issues as they arise.
• Maintains strict control over food products, including proper handling of banquet food, transfers, spoilage, waste, and disposal.
• Assists culinary leadership with administrative responsibilities such as attendance tracking, documentation, and reporting.
• Ensures adherence to quality assurance, food safety, and health department standards across all assigned kitchen areas.
• Oversees completion and accuracy of required kitchen documentation, including temperature logs, sanitation records, opening and closing checklists, waste tracking, and incident reports.
• Responds effectively to emergencies such as equipment failures, power outages, medical incidents, fire alarms, or unexpected volume surges and escalating issues per protocol.
• Maintains strict confidentiality of all departmental, employee, and company information.
• Performs additional job-related duties as assigned to support efficient kitchen operations.

Requirements

• Must be at least 21 years of age.
• Associate's degree in culinary arts or related field preferred, or a minimum of two years of culinary experience with an equivalent combination of education and experience.
• Minimum of one year of supervisory or lead culinary experience required.
• Prior experience in a high-volume, multi-outlet, hotel, or casino food and beverage operation preferred.
• Strong verbal and written communication skills with the ability to prepare reports, correspondence, and procedures.
• Proficiency in Microsoft Office applications including Excel, Word, and Outlook.
• Working knowledge of labor management, productivity standards, scheduling, and overtime control.
• Demonstrated ability to analyze basic financial and operational metrics, including ratios, percentages, and productivity measures.
• Proven ability to interact professionally with guests, team members, and leadership and resolve issues diplomatically and effectively.
• Flexibility to work varying shifts including nights, weekends, holidays, and overtime as business needs require.

This response is AI-generated, for reference only.