Sous Chef

The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of
food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering
a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff
on-duty and the following:
Principal Responsibilities:

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the
  company’s overall mission, vision, values and strategies
• Participate in the development of the kitchen’s business strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication
  and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily
  specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current
  trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check,
  leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working
  condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
• Maintain confidentiality of proprietary information; protect company assets
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work
  environment
• Comply with quality assurance expectations and standards
• Provide development and continued education opportunities for hourly associates and mid-level department management
  to set up for future success
• Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as
  opportunities
• Must be able to work flexible hours, including evenings, weekends, holidays
• Ensure a safe working environment at all times for all associates
  Qualifications:
• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and
  beverage establishment
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe certified