Executive Sous Chef

ESSENTIAL DUTIES
• Assist in training all employees in the kitchen to perform their job duties to the best of their abilities
• Assist in writing schedules, evaluating all directing all personnel
• Keep open verbal and written communication between the management and employees
• Assist in writing and presenting disciplinary action as needed
• Provide employees with the tools and equipment they need to do their jobs
• Assist in taking immediate action on problems that are encountered in the kitchen
• Participate in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD Program
• Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner
• Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation
• Supervise the entire kitchen staff in the absence of the Executive Chef; to include all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees
• Maintain all use records, roast meat charts, recipe cards, etc., at all times
• Prepare recipe cards and picture presentation of all menu items
• Assist in ensuring payroll hours are submitted to the Accounting Department on a timely basis
• Be consistently aware of all areas, including front line, banquet productions and plating. Never neglect one area for another
• Ensure that sufficient supplies of necessary service equipment are available and maintained at all times
• Ensure employee cafeteria is maintained in a sanitary condition at all times
• Ensure proper staffing of the entire kitchen for adequate coverage without man hours being wasted
• Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods
• Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation
• Ensure that approved recipes are followed at all times without deviation
• Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
• Ensure that all banquets are properly prepared and serviced; timing, portioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen
• Communicate any problem area with recommended alternatives to the Executive Chef and the Food & Beverage Director for discussion and possible solution
• Communicate daily with Sous Chefs and Executive Chef to assure smooth continuous operation
• Ensure sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen property and equipment
• Ensure that prescribed cleaning solutions are followed and maintained at all times
• Assist in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. This includes following all budget procedures
• Promote a positive employee relations climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations