Sous Chef II

About the role

The Sous Chef II is accountable for the overall success of the daily kitchen operations. They exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions. They strive to continuously improve guest and associate satisfaction while maintaining the operating budget.

Responsibilities

• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Informing purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• 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.
• 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.
• Demonstrates appropriate behaviors.
• Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work.
• Establishes and maintains open, collaborative relationships with associates and ensures associates 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.
• Learns and exemplifies the Gold Standards, such as our Employee Promise, Credo and our Service Values.

Qualifications

• Education and Experience:
  • A high school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
  • Or, a 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.