WUHU SOUS CHEF

Description

Wuhu Sous Chef is responsible for providing superior guest service. Service should be consistent with Standard Operating Procedures. All duties and assignments are to be performed according to departmental and company standards. Anticipate Guest’s needs and problem-solving with great judgment skills. Taking care of all Guest requests, inclusive of all non-routine tasks, as directed, with Teamwork for all team members.

Principle Responsibilities and Duties:

• Partner with the Culinary team to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate, and schedule employees to ensure successful outlet operations.
• Ensure the thorough training and development of all line-level personnel, and sous-chefs, and the documentation thereof using employee conference reports and Silverton standard SOP’s.
• Ensure proper management of the facility and equipment by daily communication with the engineering department and use of standardized work orders to request repair work needed.
• Manage employee work schedule by making sure there is complete coverage as needed on all stations for all shifts. If there is an issue with the schedule, it will be your responsibility to call team members and adjust hours/shifts accordingly while maintaining forecasted labor objectives.
• Receive a score of “A” on all FSS audits and Health Department Inspections.
• Adhere to company guidelines for financial responsibility through the use and tracking of budgets and profit & loss statements.
• Assist in ensuring the delivery of quality food and services through the purchasing and management of food and non-food items. Assist in the maintenance and auditing of food and non-food inventory levels by the warehouse, purchasing, and chef’s department.
• Responsible for analyzing results and developing/implementing corrective action plans on his/her shift.
• Achieve restaurant profits through sound financial management and administration.
• Develop guest loyalty through the quality of operation, personalized customer attention, and staff development.
• Attend scheduled management meetings as requested. Give input in the formulation of plans and programs; meet established objectives.
• Use company e-mail to communicate between all members of the food & beverage department on all pertinent issues at hand. Communicate daily with the outlet FOH management team to ensure any questions are answered or concerns addressed.
• Ensure that all subordinates are following their job description and SOP’s daily.
• Performing other duties as assigned.
• Attend and participate in weekly outlet meetings with the Front of the House Team and Sous Chefs.

Qualifications

Skills, Education & Other Requirements:

• Must be at a minimum of 21 years of age.
• Ability to communicate in English with guests and co-workers.
• Employees must meet viral communication standards in promoting and marketing our venue.
• The ability to work within a team environment.

Required Work Cards:

• Identification that establishes identity
• Identification that establishes the right to work in the United States
• Valid Health card.

To perform the job successfully, an individual should demonstrate the following Silverton Values:

• Character:         Always do the right thing and treat everyone with dignity and respect.
• Collaboration:    Celebrate Diverse ideas, thoughts, and talents.    
• Care:                Be KIND to yourself and each other.
• Fun:                  Our guests are here to have FUN, so we should have FUN, too!
• Excellence:       Be Amazing

Machinery, Work Equipment, Programs, Software, Hardware Used:

• Steamer
• Knifes
• Oven
• Stove top
• Robo Coup      
• Buffalo Chopper
• Grill
• Saute’
• TMX time clock
• Fryer
• Flat top
• Steam tables                
• Tilting Skillet
• Blender
• Mandolines
• Stratten Warren            
• Microsoft Excel
• TMX
• Microsoft Word
• Hot SOS
• Avero
• Lotus