SOUSCHEF (JOB ID: 12517)
The Sous Chef is responsible for assisting in coordinating; supervising and directing all aspects of the property food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Key Responsibilities:
- Supervise all culinary and utility team members; hire culinary team and utility staff; conduct evaluations for new hires and annual performance reviews; train, coach and take corrective action regarding job performance issues when appropriate
- Perform monthly inventories, daily purchasing and receiving practices
- Work side by side with the team; maintain professional conduct at all times
- Work with other F&B managers and keep them informed of F&B issues as they arise
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
- Assist the Executive Chef in establishing an annual food budget
- Work with the Executive Chef and the Executive Director of F&B to create and implement menus
- Prepare and submit required reports in a timely manner including (but not limited to) wage progress, payroll, revenue, team member schedules, quarterly actions plans
- Respond to guest complaints in a timely manner
- Ensure compliance with SOP’s and requisition procedures in all outlets
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
- Know and enforce all local health department sanitation laws
- Assist in coordinating, supervising and directing the Stewarding Department
- Assist in computing daily food cost
- Assist in proper training and direction of all chefs and departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, team member relations, sanitation, etc.
- Understand daily forecasts and customer counts
- Communicate to Facilities any physical maintenance problems
- Assist banquet sales on all special menus and price structures
- Participate in MOD coverage as required
- Maintain regular attendance, as required by scheduling, which will vary according to the needs of the business
- Maintain high standards of personal appearance and grooming, including wearing a nametag
- Comply with standards and regulations to encourage safe and efficient operations
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives
- Must be able to maintain confidentiality of information
- Coordinate all par stock levels
- Assess food portion size, visual appeal, taste and temperature of items served
- Assist in creating menus for prospective clients
- Check food purchases for proper ordering, quality and price structure
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
- Monitor quality of all food product and presentation
- Oversee all aspects of the daily operation of the kitchen and food production areas
- Perform other duties as requested by management
Key Requirements:
- 2+ years culinary education preferred
- 3 years’ experience in similar position
- Ability to mentor and lead a team
- Advanced knowledge of food profession principles and practices preferred
- Some knowledge of human resources management
- Knowledge of BOH systems, ordering and inventory
- Excellent communication skills
- Ability to meet deadlines
- Must be able to effectively communicate both verbally and written, with all levels of team members and guests in an attentive, friendly, courteous and service oriented manner
- Must be effective at listening to, understanding, and clarifying concerns raised by team members and guests
- Must be able to multitask and prioritize departmental functions to meet deadlines
- Attend all required meetings and trainings
- Regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus
- Regularly exposed to wet and/or humid conditions; frequently exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and extreme heat
- Should be able to adapt well to the environment, involving large numbers of people, loud and continuous high noise level; must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time
- Available to work a flexible schedule, including on call, after hours, holidays and weekends
- Ability to bend, stoop, kneel, crouch,reach and taste or smell
- Ability to lift and/or move up to 100 pounds
- Ability to accept supervisory coaching related to performance, work habits, and attitude
- Ability to function as a team member and get along with others
