The Sous Chef works closely with the Executive Chef, is second in command of the kitchen and is able to fill-in as Executive Chef when necessary. Responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budget. WHAT WE EXPECT FROM YOU: Works closely with the Executive Chef, is second in command of the kitchen and is able to fill-in as Executive Chef when necessary. He or she bridges the professional gap Responsible for all food and food rel... more details
WHAT WE ARE LOOKING FOR:
The Sous Chef works closely with the Executive Chef, is second in command of the kitchen and is able to fill-in as Executive Chef when necessary. Responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budget.
WHAT WE EXPECT FROM YOU:
Works closely with the Executive Chef, is second in command of the kitchen and is able to fill-in as Executive Chef when necessary. He or she bridges the professional gap
Responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budget
Assist with creation and delivery of daily menus and dishes
Assist with training apprentice chefs, chefs in training and line cooks
Be experienced with all kitchen stations to take over if necessary
Help with inventory control
Assist with overall supervision
Responsible for food and equipment sanitation and hygiene
Leadership and excellent communication skills, resulting in a cohesive team
Leadership and excellent communication skills, resulting in a cohesive team
Ability to take the lead in the absence of the Executive Chef
Meets or exceeds budgetary expectations for food/beverage, and labor
Inventory is controlled, monitored, and maintained weekly
Develop menu engineering program to project and monitor trend and predict cost
Weekly reports to Executive Chef and Corporate Reports to reflect weekly operations and financial results
Perform timely staff evaluations
Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day.
Ensure unresolved incidents are reported to Manager/Supervisor
Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
Contribute to the team's success by accomplishing tasks and assisting with projects as needed
Maintain knowledge and compliance with departmental policies, service procedures, and standards
Availability during peak operating times, i.e.: Weekends, Holidays and Special Events
Work as a team member to ensure our guests have the best possible experience
Understand company's emergency procedures and be able to apply them when necessary
Report any incidents, property damage or injuries immediately to Manager/Supervisor
Attend department meetings and training sessions as necessary
Support Southern Management's Mission, Vision, and Values
Comply with all Southern Management's policies and procedures
Perform various other duties as assigned by Manager and/or Supervisor Manager Specific
Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management
Lead by example, be a positive example for team in action and attitude
Delegate work as appropriate, stating clearly objectives and time-line requirements
Monitor and evaluate employees' successful completion of work
Encourage effective teamwork
Responsible management of department budget
Work collaboratively with others to analyze and improve work processes
Positive interaction with all levels of management and vendors
Develop and adhere to annual action plan/ capital project list
Have a disaster recovery system in place and in use
JOB KNOWLEDGE & SKILLS:
Ability to obtain and/or maintain any government required licenses, certificates or permits
Skilled in cooking, cost controls, management, crew, training and development
Working knowledge of kitchen and dishwashing procedures
Knowledge of food and beverage costs, labor costs, and product cost
Ability to run all kitchen operations
Excellent written and verbal communication skills
Compute basic arithmetic and mathematical calculations
Organized and detail oriented
Excellent time management skills
Excellent interpersonal skills
Sound leadership and managerial skills
Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction
Technical knowledgeable and competency in necessary systems and software:
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