Sous Chef

Manage the day to day operations and staff. Manage all food preparation areas including Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food produce and assist in supervising banquet operations. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget, and to manage the department in the absence of the Executive Head Chef.

CORE WORK ACTIVITIES

• Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates.

JOB SPECIFIC TASKS

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Sets a positive example for guest relations.
• Ensures associates understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Ensures hotel policies are administered fairly and consistently.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations and flavour.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance.
• Ensures compliance with all local, state and federal regulations.
• Follows proper handling and right temperature of all food products.
• Participates in the associate performance appraisal process.
• Solicits associate feedback and addresses concerns.
• Trains associates in safety procedures.

CANDIDATE PROFILE

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts or related major; 2 years experience in the culinary, food and beverage, or related professional area.

OTHER

Prolonged periods of standing and/or walking. Wear all provided PPE instructed.

Compensation: Competitive salary