Sous Chef

Job Description

• Supervises the day-to-day the operations and activities of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service. • Monitors team members' performance and identifies areas of improvements. • Monitors schedules and staffing throughout the shift to ensure proper coverage at all times. • Observes, trains, coaches, and documents team member's guest service and technical performance. • Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through. • Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. • Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through. • Ensures raw food specifications meet standards. • Ensures all health regulations are maintained to prevent food borne illnesses. • Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature • Checks par levels to determine the variety and quantity of products required for a shift and to set-up for the next shift; adjusts par levels as needed. • Analyzes food costs and, if necessary, establishes strategies for reducing food costs. • Assists with the implementation and follow through of new menus, menu changes, and/or promotions. • Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. • Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). • Maintains a professional image with all team members, including communicating in a professional, respectful, polite, and hospitable manner. • Keeps the management informed on all pertinent information that may affect the department, and reports issues and problems as they arise, along with recommendations for solutions. • Maintains appropriate communication with management and other departments with a follow up to ensure completion of tasks that may affect the delivery of exceptional service. • Promotes team-oriented philosophy and emphasizes the importance of unparalleled commitment to excellence in service. • Creates a work environment that promotes teamwork, performance feedback, recognition, respect, professionalism, and team member satisfaction. • Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. • Assists with the set-up, execution, and break down of the various kitchens throughout the Food and Beverage Department; ensures the proper timing, equipment, par levels, and storage of un-used food. • Organizes and holds frequent meetings to ensure team members are up to date on all special events, promotions, programs, and activities. • Maintains open communication with colleagues and team members to meet department goals. • Complies with applicable governmental laws and regulations. • Follows company and departmental policies and standard operating procedures. • Performs other duties as assigned. • Provides direct supervision to professional individual contributors and/or skilled support individuals. • Acts as advisor to unit or sub-units and may become actively involved, as required, to meet schedules and resolve problems. • Requires high school diploma or GED. • Associate's degree preferred. • Serv-Saf Card required. • Food Handler's Certificate required. • 3 or more years of related experience and/or training or the equivalent combination of education and experience. • Demonstrated leadership experience required. • Excellent verbal, written and interpersonal communication skills. • Bilingual in Spanish preferred. • Knowledge of cost control methods, including purchasing, menu planning and menu costing. • Knowledge of computers, including Microsoft Outlook, Word, and Excel. • Knowledge of Lawson System preferred. • Ability to listen, multitask, and manage time. • Ability to work in a fast paced, high stress work environment. • Must be dependable, timely and have high attention to detail. • Must be flexible to work different shifts, evenings, weekends, and holidays.