What are the responsibilities and job description for the Executive Sous Chef position at Resorts World Catskills?
Job Details
Description
Position Overview:
The Executive Sous Chef is responsible for assisting and reporting directly to the Executive Chef. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing team members including direct reports.
Essential Functions
Core Competencies
Description
Position Overview:
The Executive Sous Chef is responsible for assisting and reporting directly to the Executive Chef. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing team members including direct reports.
Essential Functions
- Assists in Leading Kitchen Operations for Property.
- Provides direction for all day-to-day operations.
- Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
- Facilitates and ensures that performance reviews of all employees within department are complete on a yearly basis.
- Understands team member positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps.
- Ensures Company and property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with team members and ensures they do the same within the team.
- Solicits team member feedback, utilizes an "open door" policy and reviews team member satisfaction results to identify and address their problems or concerns.
- Supervises and coordinates through direct reports activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to team members.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring team member understanding of and enforcement of safety and health codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses.
- Participates in the budgeting process for areas of responsibility.
- Works with Executive Chef and Restaurant Chefs regarding menu development.
- Recognizes superior quality products, presentations and flavor within the concept of each restaurant.
- Ensures compliance with food handling and sanitation standards.
- Ensures team members maintain required food handling and sanitation certifications.
- Maintains and enforces purchasing, receiving and food storage standards as established and authorized by the Finance Department.
- Provides and supports service behaviors that are above and beyond for guest satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the guest daily.
Core Competencies
- Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
- Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
- Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
- Demonstrates the courage and initiative to present new ideas and perspective to create positive results
- Exhibits respectful consideration of viewpoints, situations and others
- Puts the guest, internal and external, at the forefront of every decision
- Advanced knowledge of field concepts, principles, practices and procedures
- Strong supervisory and communication skills
- Must have working ability with Microsoft Word, Excel, Outlook and IP
- Must have ability to operate in a union and union free work environment
- Must be 18 years or older
- BA/BS in related field
- Seven (7) years relevant experience with a minimum of five (5) years managing and directing department(s) activity for a high volume, luxury resort/casino or environment or multi-outlet operation
- Experience in a varied concept operation
- Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
- Must have a NYS Food Handlers Permit