Job Description
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Responsibilities:
- As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
- You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
- Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
- Lead and inspire colleagues to reach their full potential through thorough training, follow up and set standards of excellence by always practicing the same.
- Provide training and development opportunities for new and existing colleagues
- Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Sous Chef informed of progress/challenges.
- Comply with and implement objectives, policies, standards and procedures set forth by the Executive Sous Chef and Hotel Management.
- Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
- Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef
- Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
- Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately.
- Ensure health and safety compliance with OSHA, federal, state and local laws/regulations
- Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
- Promote the health and safety program through example as well as enforcing the standards set by the Executive Sous Chef and the Hotel.
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
- Actively share ideas, opinions and suggestions in daily shift briefings.
- Seeking all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
- Continually strive to improve food preparation and presentations.
- Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
- Coordinate the production as it relates to banquets, restaurants and staff dining outlets.
- Conduct daily shift briefings to Colleagues.
- Assist in the development of new items on the menu.
- Follow payroll costs and productivity within budgeted guidelines.
- other duties as assigned.