Sous Chef

Supervisory Responsibilities

Supervises and participates in the preparation of high quality and consistent food items per Standard Recipes, Specifications, timing standards and Standard Operating Procedures. Must be able to effectively undertake the day-to-day duties and responsibilities:

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.
  
  

Duties/Responsibilities

• Works in conjunction with the Executive Chef and/or Director on all menus, recipes, special events and related projects.
• Responsible and accountable for food and labor costs within the department and in conjunction with Executive Chef, identifies and defines business, production and staffing needs.
• Defines, suggests and implements solutions which may result in beneficial changes in the operations of the assigned outlet.
• Keeps immediate Executive Chef promptly and fully informed of all problems, issues, opportunities and unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate.
• Maintains a “hands on” philosophy and jumps in with co-workers and subordinates whenever and wherever necessary.
• Counsels, guides, trains and instructs assigned employees in the proper performance of their duties
• Prepares employee reviews, evaluations and other employee documentation, maintaining consistency, fairness and respect within the framework of established guidelines
• Provides training, instruction and motivational encouragement for new team members and continuing training for all staff, with regards to new recipes, new menu items, preparation and presentation.
• Performs other related duties as assigned.
  
  

Required Skills/Abilities

• Ability to produce an excellent culinary and restaurant experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
  
  

Education And Experience

• High school graduate or G.E.D., culinary apprenticeship or culinary school graduate.
• Culinary background must have a focus on high volume, quality cuisine as well as team building, interpersonal skills and managerial skills.
• Working knowledge of computers, including Microsoft Outlook, Word and Excel
• Ability to communicate, both verbally and written, effectively in the English language.
• Advanced knowledge of kitchen sanitation.
• Knowledge of weights, measures and recipe yield.
• Possess and maintains culinary tools to perform the necessary job functions.
• Available to work the required schedule that may include nights, weekends, holidays.
  
  

Shift

• Varied shifts, full-time as well as Weekend and Holiday work required.
  
  

Physical Requirements

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 50 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
  
  

Benefits

Benefits for Full Time employees may include:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Identity Theft Protection
• Flexible Spending Accounts
• 401(k) Retirement Plan
• Paid Time Off, Vacation and Holidays
• Employee Assistance Program
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!
  
  

*Benefits vary by location*

EEO/VET/DISABLED