Description

OVERVIEW

While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Sous Chef is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:

• Be an ambassador for PUBLIC by meeting and exceeding PUBLIC core objectives and values.
• Think and act like an owner.
• Be fully accountable for the people, product and profit within the hotel.
• Provide excellent, friendly, courteous and professional service to all internal and external guests, in every interaction.
• Ensure PUBLIC culture is enlivened in all aspects of the business.
• Maintain and ensure the overall cleanliness and safety of work area/assigned station and the establishment.
• Perform opening and closing procedures.
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Assist and help coordinate all menu planning and implementation.
• Ensure food standards and presentation are maintained and always improved.
• Organize food production in a cost effective and hygienic manner.
• Assist in recruitment, training and discipline of all kitchen team members.
• Find ways to improve the efficiency of the operations that will benefit our guests.
• Implement methods of reducing costs without affecting the level of service or product received by the guests.
• Evaluate, coach, counsel, train, certify and provide leadership support to team members.
• Recognize and reward team members for work done.
• Assist in controlling food and labor costs.
• Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
• Assist Executive Sous Chef in planning menus; consider availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of Jean-Georges Management.
• Control work schedules, person on duty, absent, sick, and checks the daily attendance list.
• Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
• Supervise cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
• Estimate current and daily requirements of restaurant for food consumption based on event orders, daily menus, forecasts etc.
• Ensure prep stations are properly stocked and are accurate to minimize repeat visits.
• Ensure that there is an adequate supply of food at all times.
• Ensure the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
• Responsible for minimizing Minimize waste/spoilage.
• Uphold the restaurant’s commitment to hospitality.
• Check physical aspects all kitchen areas, cold-rooms, equipment and tools.
• Attend training and meetings as and when required.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.
• Proper handling of VIP’s, recognize repeat guests and protect their privacy and confidentiality.
• Must be knowledgeable about PUBLIC i.e. location, cuisine, etc.
• Maintain knowledge about surroundings, i.e. nearby entertainment, theaters, etc.
• Ensure that PUBLIC reporting procedures are aligned with applicable SOP.
• Ensure all hotel and restaurant policies, standards and local laws are followed.
• Ensure sanitation fundamentals and Health Department requirements that are set forth by PUBLIC, local, state and federal regulations are in compliance.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
• Undertake regular internal inspections to ensure PUBLIC’s assets are well maintained and protected.
• Protect the name of the hotel and PUBLIC and ensure that no actions are taken within, or in the name of, the hotel that could bring PUBLIC into disrepute.
• Take action in all matters related to the safety, security, satisfaction and well-being of team members, hotel guests and property. Respond swiftly and effectively in any hotel emergency or safety situations.
• Ensure compliance with all hotel policies and procedures at all levels.

Required Skills and Qualifications

REQUIRED SKILLS AND QUALIFICATIONS

• Expert in hotel operations and excellent working knowledge of all internal departments.
• Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear, stand and work in confined spaces, and walk. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity to use all kitchen equipment.

EDUCATION AND EXPERIENCE REQUIREMENTS

• Two to four years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation
• A comprehensive, working knowledge of the hospitality business
• Previous hospitality experience preferred
• Degree from internationally recognized culinary institution preferred
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES

This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.