V2 OEM Sous Chef

Description

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate

presentation, display work and all other areas that associates need to learn and grow in their position.

Writes schedules, evaluates, and directs all personnel.

Keeps open verbal and written communication between the management and associates.

Writes and presents disciplinary action as needed.

Provides associates with the he tools and equipment they need to do their jobs.

Takes immediate action on problems that are encountered in the kitchen.

Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen

inventory and the MOD program.

Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a

smooth and efficient manner.

Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the

organization as well as result in a more profitable operation.

Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates;

and to provide supervisory guidance, aid and counsel for all kitchen associates.

Maintains all use records, roast meat charts, recipe cards, etc., at all times.

Prepares recipe cards and picture presentation of all menu items.

Ensures payroll hours are submitted to the Accounting Department on a timely basis.

Consistently is aware of all areas, including front line, banquet productions and plating. Never neglects one area for

another.

Assures that sufficient supplies of necessary service equipment are available and maintained at all times.

Ensures proper staffing of entire kitchen for adequate coverage without man-hours being wasted.

Physically tastes each steamed item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and

consistency. This must be done for all meal periods.

Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.

Ensures that approved recipes are followed at all times without deviation.

Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at

all times.

Communicates any problem areas with recommended alternatives to the Executive Chef and the Food and

Beverage Director for discussion and possible solution.

Communicates daily with the Executive Chef to assure smooth continuous operation.

Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.

Ensures that prescribed cleaning schedules are followed and maintained at all times.

Adheres to the corporate procurement programs via Purchasing Concepts.

Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor,

and related expenses. This includes following all budget procedures.

Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and

procedures; timely reviews, recruitment as needed, disciplinary action and terminations.

Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer

satisfaction.

Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused

on the job at hand.

Provides for a safe work environment by following all safety and security procedures and rules.

Memorize food recipes and food preparation instructions.

Handle and operate dangerous kitchen equipment.

Complete any reasonable tasks delegated by management.

I have read and accept the responsibilities described in the above job description

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Source: Hospitality Online