Sous Chef

Description

ESSENTIAL DUTIES

• Effectively train all employees in the kitchen on how to perform their job duties to the best of their abilities
• Keep open verbal and written communication between the management and employees
• Supervise Kitchen employees – work productivity, breaks, safety, sanitation, training and discipline
• Ensure food quality standards are followed by all; appearance, taste, garnishment of plate and rotation of products
• Ensure the opening and closing procedures for cooks, pantry and cook’s helpers are completed
• Efficiently expedite food from front line during meal periods
• Take responsibility for shift during absence of the Executive Chef and/or Executive Sous Chef
• Responsible for adhering to company use of records, recipes, applicable Franchise and management company’s Standard Operating Procedures, meat charts, etc.
• Take immediate action on problems that are encountered in the kitchen
• Participate in the monthly food and beverage inventory
• Follow management company’s procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly
• Make sure meat cage is locked at all times
• Maintain a clean, organized kitchen
• Maximize productivity of employees
• Work all areas as needed or directed
• Assist in developing control procedures and enforcing them
• Maintain quality of employee meals
• Learn, know, understand and meet kitchen budget
• Know and adhere to state/local health codes and ordinances
• Possess applicable state/local licenses and certificates.

GENERAL DUTIES

• Know your schedule and follow it with reliability
• Work in a cooperative and friendly manner with fellow employees
• Maintain a professional attire and good personal hygiene
• Maintain a clean, neat and orderly work area
• Perform your job according to standard operating procedures
• Read, understand and follow all policies, procedures and practices as stated in the Employees Handbook
• Utilize protective equipment when applicable
• Promptly report substandard (unsafe) conditions to supervisor
• Promptly report accidents, injuries, property damage or loss to supervisor
• Keep accurate information flowing freely among all hotel departments
• Inform management promptly of any work-related problems or guest complaints
• Provide “CARE hospitality” and provide guest satisfaction
• Promote the hotel through goodwill, courtesy and a positive attitude
• Attend all scheduled training classes and meetings
• Train other employees as directed by management
• Continue to learn and grow in your position
• Perform any reasonable request as assigned or directed by management
• Provide for a safe work environment by following all safety and security procedures and rules
• Arrange for reasonable accommodations for person(s) with disabilities
• Assist person(s) with a disability
• Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel, guests, and employees

QUALIFICATIONS/SKILLS

• Able to communicate accurately and effectively in verbal and written form with guests and employees so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required
• Must be flexible enough to work any shifts including evenings, weekends and holidays

EDUCATION AND/OR EXPERIENCE

Any combination of education and experience training or experience that provides the required knowledge, skills and abilities necessary to perform the functions of the job. Previous experience in a large kitchen. Culinary or Apprenticeship preferred,

• Memorize food recipes and food preparation instructions

Qualifications

Behaviors

• Functional Expert: Considered a thought leader on a subject (Required)
• Team Player: Works well as a member of a group (Required)
• Leader: Inspires teammates to follow them (Required)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Required)

Motivations

• Required

  Self-Starter: Inspired to perform without outside help

• Required

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Licenses and Certifications

• Required

  Certified Food Handler

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)