Sous Chef

Position Summary:  Exhibits skills by personally demonstrating an ability to prepare and teach cooking techniques in a fast-paced environment.  Works to continually improve guest and team member satisfaction while maintaining an operating budget.  Leads development and training of team to improve results while maintain standards.  Must maintain sanitation and food quality standards are achieved.  In the absence of the chef, maintain responsibilities and ensure productivity of standard operations.

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Essential functions:  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Utilizes interpersonal and communication skills to lead, influence and encourage others in a positive meaningful way to drive results; advocates sound financial/business decision making; demonstrates honesty, integrity, accountability and leads by example.
2. Supervises and manages team members.  Manages all day-to-day operations.  Understands team member positions well enough to perform duties in team member’s absence.
3. Encourages and builds mutual trust, respect and cooperation among team members.
4. Serves as a role model to demonstrate appropriate behaviors.
5. Ensures and maintains the productivity level of team members.
6. Ensures team members understand expectations and parameters.
7. Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team.
8. Solicits team member feedback, utilizes an “open door” policy and reviews team member satisfaction results to identify and address team member problems or concerns.
9. Leads shifts while personally preparing food items and executing requests and banquet operations based on required specifications.
10. Supervises and coordinates activities of cooks and workers engage in food preparation.
11. Develops, designs or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
12. Recognizes superior quality products, presentations and flavor.
13. Maintains food preparation handling and correct storage standards.
14. Maintains purchasing, receiving and food storage standards.
15. Supports procedures for food and beverage portion and waste controls.
16. Follows proper handling and right temperature of all food products.
17. Ensures compliance with all applicable laws and regulations.
18. Prepares and cooks foods all types, either on a regular basis or for special guests or functions.
19. Checks the quality of raw and cooked food products to ensure that standards are met.
20. Assists in determining how food should be presented and creates decorative food displays.
21. Provides services that are above and beyond for customer satisfaction and retention.
22. Manages day-to-day operations, ensuring the quality, standards and meting the expectations of the customers on a daily basis.
23. Strives to improve service performance.
24. Develops specific goals and plans to prioritize, organize and accomplish your work.
25. Trains team members in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
26. Purchases appropriate supplies and manage inventories according to budget.
27. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
28. Reviews staffing levels to ensure the guest service, operational needs and financial objectives are met.
29. Ensures policies and procedures are administered fairly and consistently.
30. Assists as needed in interviewing and hiring of team members with appropriate skills.
31. Any other reasonable task as business dictates or as directed by leadership

Qualifications:

Education and Experience:  High school diploma or GED and at least 4 years’ culinary experience in a luxury hotel; 2-year degree from an accredited university in Culinary Arts or relevant experience. 

Effective leadership, management and guest service skills.

Ability to work effectively under time constraints and deadlines.

Current certification in recognized Food Handler Program or able to obtain upon being hired.

Requires the ability to lift and transport up to 50 pounds.

Position requires extended periods of walking and standing.

Excellent verbal and written communication skills a plus.

Able to work in a team and be detailed oriented.

Basic Computer skills are required, ability to use Microsoft office and learn ordering platforms.

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.