Executive Sous Chef

Job Description

PRIMARY FUNCTION: Assist Executive Chef in all duties. To function as Production Manager overseeing the production of food and guest service. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Assist with training and development of all culinary employees, works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Must ensure sanitation and food standards .
KEY DUTIES AND ACCOUNTABILITIES
Assisting in Leading Kitchen Operations for Property
- Assist in supervising all kitchen areas to ensure a cons
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- With the Executive Chef, review staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staffs.
Setting and Maintaining Goals for Culinary Function and Activities
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
EDUCATION, EXPERIENCE, COMPETENCIES
- Formal qualifications at tertiary level to degree standard in Hotel & Restaurant Management/or 2- year degree from an accredited university in Culinary Arts or related discipline.
- Knowledge of all F&B standard operating procedures, quality presentation and products.
- A good understanding and knowledge of the kitchen.
- Knowledge of the area competition and promotional concepts.
- Knowledge of food trends and special seasonal foods.
- Knowledge of new techniques and machinery.
- Ability to assess quality control and adherence to service standards.
- Ability to clearly outline productivity standards with quality requirements and methods needed to obtain them.