SUMMARY

Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

1. Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests.
2. Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff.
3. Produce food on a timely basis and ensure that servers are well educated regarding the menu.
4. Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
5. Assist the Executive Chef in training the kitchen staff to produce meals promptly in accordance with Ace standards.
6. Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.
7. Maintain a high level of cleanliness in the kitchen facilities.
8. Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
9. Assist in filling any open positions with qualified internal or external candidates.
10. Communicate with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.
11. Responsible for filling any open positions with candidates who are qualified and understand the standards of excellence required of them.

SUPPORTING FUNCTIONS

In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:

1. Attend hotel operational meetings as requested.
2. Represent the executive chef in his/her absence.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
2. Prioritize and organize work assignments, have timely follow up and execution.
3. Have superb time management skills.
4. Maintain complete knowledge of all hotel services/features and hours of operation.
5. Other language, mathematical, and reasoning abilities as outlined below.
6. Ability to comply with physical demands as outlined below.
7. Knowledge and understanding of Atelier & Ace Culture & initiatives
8. Technologically sound with Microsoft Office applications.
9. Ability to compute basic mathematical calculations.
10. Must be able to maintain a flexible work schedule.
11. Knowledge of safety initiatives in compliance with OSHA guidelines.

REQUIRED EDUCATION and/or EXPERIENCE

Higher education degree in culinary arts, hospitality management, or similar preferred. Minimum 2 years previous experience working in a kitchen supervisory role. Previous experience in FOH restaurant operations preferred. Previous experience with control food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES

Candidate must meet the following cognitive abilities:

1. Ability to understand guests’ service needs & requests.
2. Ability to acknowledge guests’ requests in a polite manner.
3. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
4. Ability to apply logical thinking and understanding to carry out written and oral instructions.
5. Ability to address and solve problems involving guest and operational issues.
6. Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Sit, walk, and stand continuously.
2. Lift / carry 25lbs (frequently) and 50lbs (occasionally)
3. Bend, squat, crawl, and reach above shoulder level.
4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.