SUNDANCE SOUS CHEF

General Summary of Job Duties: The Sous Chef is responsible for overseeing the kitchen's daily operation and working with the Executive Chef to produce high-quality food for Sundance Grill. The position requires the candidate to be well-versed in preparing various food items and managing a team of chefs and line cooks, as well as experience in menu development, managing inventory, and ordering.

Principle Responsibilities and Duties:

• Partner with the Culinary team to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate, and schedule employees to ensure successful outlet operations.
• Ensure the thorough training and development of all line level personnel, and sous-chefs, and the documentation thereof using employee conference reports and Silverton standard SOP’s.
• Ensure proper management of the facility and equipment by daily communication with the engineering department and use of standardized work orders to request repair work needed.
• Manage employee work schedule by making sure there is complete coverage as needed on all stations for all shifts.  If there is an issue with the schedule, it will be your responsibility to call team members and adjust hours/shifts accordingly while maintaining forecasted labor objectives.
• Receive a score of “As” on all FSS audits and Health Department Inspections. 
• Adhere to company guidelines for financial responsibility through use and tracking of budgets and profit & loss statements.
• Assist in ensuring the delivery of quality food and services through the purchasing and management of food and non-food items. Assist in the maintenance and auditing of food and non-food inventory levels in accordance with the warehouse, purchasing, and chef’s department.
• Responsible for analyzing results and developing/implementing corrective action plans on his/her shift.
• Achieve restaurant profits through sound financial management and administration.
• Develop guest loyalty through quality of operation, personalized customer attention, and staff development.
• Attend scheduled management meetings as requested.  Give input in the formulation of plans and programs; meet established objectives.
• Use company e-mail to communicate between all members of the food & beverage department on all pertinent issues at hand.  Communicate daily with outlet FOH management team to ensure any questions are answered or concerns addressed.
• Ensure that all subordinates are following their job description and SOPs daily.
• Performing other duties as assigned.
• Attend and participate in weekly outlet meetings with Front of the House Team and Sous Chefs.

General Job Responsibilities and Duties:

• Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
• Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
• Adhere to all appearance and uniform standards. 
• Maintain an open line of communication with Managers.
• Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
• Ability to accept performance feedback in a professional manner.
• Regular attendance on all scheduled shifts is considered an essential function of the job.
• Arriving on time for all scheduled shifts is considered an essential function of the job.
• Other duties as assigned.

To perform the job successfully, an individual should demonstrate the following Silverton Values:

• Character:         Always do the right thing and treat everyone with dignity and respect.
• Collaboration:   Celebrate Diverse ideas, thought and talents.     
• Care:                Be KIND to yourself and each other.
• Fun:                  Our guests are here to have FUN, so we should have FUN, too!
• Excellence:       Be Amazing!

Skills, Education & Other Requirements:

• 5 years of experience as a Sous Chef in a high-volume restaurant or hotel, or an equivalent combination of education and experience
• Must possess excellent leadership skills and can coach, motivate, and manage a team of chefs, line cooks, and dishwashers.
• Must possess excellent knowledge of kitchen hygiene, food production, and kitchen safety standards.
• Experience in working with multiple food outlets and be proficient in producing various food items.
• Must be able to manage inventory, order food and supplies, and track expenses.
• Excellent communication and problem-solving skills
• A degree in Culinary Arts is preferred but not essential to this role.
• The candidate must be willing to work flexible hours and have an eye for detail.

Required Work Cards:

• Identification that establishes identity
• Identification that establishes the right to work in the United States
• Southern Nevada Health card