SOUS CHEF-FRESH HARVEST-SEASONAL

Overview

Under the direction of the Executive Sous Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Responsibilities

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures, and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation, and quality consistent with standards and guest expectations.
• Maintaining food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keeping outlet ahead of HACCP standards
• Ensure service is fast, fun, friendly, fresh, and focused.
• Ensuring that all HACCP folders, forms, records, and procedures are adhered to and always updated.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion, and Dedication.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards.
• Comply with all internal policies and procedures.
• Performs other duties as assigned.
  
  

Qualifications

• Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant or hotel environment.
• Minimum of 2 years of culinary management experience in a restaurant environment required.
• Commitment to occupational and food safety
• Proficient knowledge of software programs such as Outlook, Excel and Word
• Must be able to present and project a professional appearance
• Must possess excellent organizational, communication and multi-tasking skills
• Must be able to communicate effectively with guests in English, specific to position duties and responsibilities
• Must be able to effectively coach and counsel employees
  
  

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