Sous Chef

Description:

The Sous Chef supports the Chef de Cuisine, and the Executive Chef as well as the entire team by organizing, planning, and directing activities in all aspects of the kitchen and back of house. They are responsible for managing and assisting in preparing mis-en-place for all stations, expediting service, as well as staff scheduling, product ordering and inventory, and labor/cost control. They will further differentiate Canoe Place from other regional hospitality properties.

Qualifications:

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Support the Chef de Cuisine by providing direction and guidance, ensuring quality standards are achieved.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. Ensure effective leadership and communication throughout the property.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards of the property.
• Help developing the restaurants à la carte menus, banquet menu packages, including daily and seasonal highlights.
• Adhere to, and execute all recipes and techniques implemented by the Chef de Cuisine
• Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor (if any) and team to ensure and elevated guest experience.
• Works with the purchasing and receiving team daily. Take appropriate action to rectify any issues to assure the restaurant, and event spaces have appropriate ingredients and supplies.
• Conduct accurate accounting of invoices.
• Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs.
• Supervise the kitchen team, ensuring that direction and guidance is provided, and quality standards are achieved.
• Support the Chef de Cuisine in delivering company objectives in sales, cost of food, service, quality, appearance of facilities, sanitation, and cleanliness through training of employees and establishing a positive, productive working environment.
• Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
• Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.

REQUIREMENTS:

• • Minimum two to four (2 4) years experience working in a fine dining restaurant or, establishment of similar caliber.
  • Minimum 2 years experience as a Sous Chef or Chef de Partie
  • Associates Degree or equivalent Certification in Culinary Arts
  • Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting.
  • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e., online, or digital reservation systems).
  • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
  • Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills.
  • Must be able to multitask in a demanding, high-volume environment under limited supervision.
  • Impeccable service standards, attention to detail, and time management.
  • Must be able to speak, read, write and in clear English.
  • The ability to speak a secondary language is convenient but not necessary.

PERSONAL CHARACTERISTICS

• Warm and engaging personality with good communication and interpersonal skills, especially verbal, with management, co-workers, guests, and other parties
• Very self-confident and mature; able to manage systems, employees, and demanding guests
• Extremely self-sufficient with good analytical, administrative, and problem-solving skills
• Good discretion and independent judgement in evaluating data and determining courses of action
• Ability to interpret, and implement management policies or operating practices
• Good self-discipline with an ability to complete tasks independently
• Ability to manage multiple tasks, issues, co-workers, and guests in stressful situations and take responsibility in a professional manner
• A well-developed sense of taste and smell and a passion for food and cuisine