Sous Chef

Under the direct supervision of the Executive Chef, this position supervises, manages and is responsible for all aspects of the culinary operation in the absence of the Executive Chef.

Education and/or Experience: High School degree or GED required. Bachelor's degree (B. A.) from four-year college or university; or 3-5 years related experience in bar/restaurant, with at least 2 years in a management position and 2-4 years managing activities at a Club or Hotel/Resort.

Supervisory Responsibilities: Directly supervises team members. 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.

Computer Skills: Proficient in Microsoft Office Products; Word, Excel and PowerPoint required. Must be proficient with retail point-of-sale systems. Must know how to perform research using the Internet.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and guests. Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Certificates, Licenses, Registrations:

• Valid Driver’s License
• Health permit/food safety certificate. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws.

To perform the job successfully, an individual should perform the following essential functions of the position:

• Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards.
• Assists the Executive Chef in the supervision of all food preparation for the Restaurant.
• Maintains high sanitation standards, including food handling and storage.
• Estimates production needs on a daily and weekly basis.
• Conducts monthly sanitation and safety inspections with the Executive Chef.
• Assists in development of menu selections and format with the Executive Chef and Department Managers.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Respond promptly and acknowledge all members, however busy and whatever time of day.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Review sales and food cost daily; resolve any discrepancies with the Executive Chef.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare weekly work schedules for all assigned personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

Management:

• Attends and participates in weekly department meetings.
• Interpret and enforces all Kitchen rules and regulations.
• Provide first class guest service in accordance with established guidelines and standards
• Hold pre shift meetings with all staff on a daily basis.
• Implement and execute all Coral Hospitality SOPS and accounting programs; update SOP’s as needed.
• Abide by and appropriately administer the employee handbook
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Protect resort assets.
• Any other duties as assigned by the F&B Director and/or General Manager.