Sous Chef Jobs

JOB SUMMARY
Supervises, directs and develops all kitchen/culinary staff to ensure consistent, high quality products are produced. Ensures overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions including food production, purchasing and sanitation. Focuses to continually improve guest and associate satisfaction while maintaining the operating budget. Ensures food safety and sanitation standards are in place and compliant.
CANDIDATE PROFILE
Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 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.

CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met

• Ensures compliance with food handling and sanitation standards.
• Follows proper handling of all food products.
• Assists with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensures compliance with all applicable laws and regulations.
• Assists in determining how food should be presented and creates decorative food displays.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Performs all duties of kitchen managers and associates as necessary.
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Recognizes superior quality products, presentations and flavor.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.

Leading Kitchen Operations

• Ensures associates understand expectations and parameters.
• Communicates performance expectations in accordance with job descriptions for each position.
• Ensures policies are administered fairly and consistently.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Maintains the productivity level of associates.
• Supervises and coordinates activities of cooks and staff engaged in food preparation.
• Serves as a role model to demonstrate appropriate behaviors.
• Recognizes success performance and produces desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• 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.

Ensuring Exceptional Customer Service

• Interacts with guests to obtain feedback on product quality and service levels.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Empowers associates to provide excellent customer service.
• Provides services that are above and beyond for customer satisfaction and retention.
• Handles guest problems and complaints.
• Sets a positive example for guest relations.

Maintaining Culinary Goals

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Trains associates in safety procedures.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.

Conducting Human Resources Activities

• Participates in interviewing and hiring of team members with the appropriate skills.
• Communicates performance expectations in accordance with job descriptions for each position.
• Schedules associates to business demands and tracks associate time and attendance.
• Ensures associates understand Company, Resort and Departmental expectations and parameters.
• Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
• Reviews associate satisfaction results.
• Ensures associates are cross-trained to support successful daily operations.
• Ensures associate recognition is taking place on all shifts.
• Observes service behaviors of associates and provides feedback to individuals.
• Participates in associate progressive discipline procedures.
• Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same with them.
• Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.

Additional Responsibilities

• Analyzes information and evaluates results to choose the best solution and solve problems.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Attends and participates in all pertinent meetings.