Essential Job Functions

Position:Sous Chef

Department: Chefs

Date Updated:January 18, 2006

Primary Responsibilities:

• To provide leadership and direction in the production of all food items:restaurant outlets, room service, main kitchen, banqueting, and/or assigned areas

·Benchmark ever increasing standards of food andfood production in the main dining room,

banqueting, room service, restaurant outletsand/or assigned areas. The development of

seasonal dishes and seasonal menus and theimplementation of all processes and

procedures to ensure consistency (i.e. recipedevelopment, photographs,

production lists, ordering specifications,yield data, etc.)

• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.

·To take all necessary steps to provide our guestwith a Greenbrier experience in accordancewith the five star, five diamond guidelines

Candidate must demonstrate the followingattributes:

·Sets high standards which arereflected in all aspects of his own professional behavior

·Expects consistent highperformance from others

·Constructively confronts othersopenly and directly about performance

·Inspires others not only toadhere to high standards but finds ways to raise the bar

·Sets the tone in a positive andprogressive manner

·Anticipates and prevents problems

·Makes decisions and setspriorities on the basis of a solid problem solving model

·Evaluates pros and cons of adecision and uses these to make decisions to improve business performance

·Uses passion for improvement topush self and learn to do better

·Drives organization to new levelsof achievement

·Anticipates the cultural orenvironment challenges that will likely be encountered

·Anticipates guests needs andproactively develops strategies, products and services to meet those needs

·Uses creative innovative measuresto exceed guest expectation

·Works on getting added results

·Coaches and guides others in worktasks and overall work place safety

·Gets results the right way

·Develops action plans to achievegoals

·Adds value by identifying ways toimprove efficiency and effectiveness and to save expenses through processimprovement

·Continually strives forimprovement through situational experience and solicitation of feedback

·Can handle advanced and unusualtasks

Normal Working Hours:

·Varies day and evening (10-12 hour shift)

·Possible 6-day week

Past Work Experience Requirements:

·8 years experience in food production at TheGreenbrier or similar location

·Previous supervisory experience required

Educational Requirements:

·High School Diploma or G.E.D. preferred

·A.O.S/A.S. Culinary Degree or equivalent experiential learning

·Basic supervisorymanagement training

·Comprehensiveunderstanding and practical knowledge of the fundamentals of cooking

Technical Requirements:

·WestVirginia Food Handler’s Permit

·Must be able to effectively communicate anddelegate work assignments

·Must be able to lead a highly motivated team

·Ability to organize and supervise independentrestaurant units within kitchen structure

·Proficient in all aspects of the culinary artsand have a thorough knowledge of all a la carte and banqueting work

·Must be innovative and creative

Physical Requirements: