What are the responsibilities and job description for the Sous Chef position at The Foundry Hotel Asheville, Curio Collection?
Job Title: Sous Chef
Department: Back of House
FLSA Status: Exempt
MISSION : To be a team that creates great experiences for our guests with comfortable service, genuine hospitality and cooking inspired by great local ingredients. To do everything possible to make our restaurant as accessible to as many types of people as possible at this bustling crossroads in our unique mountain city
SUMMARY : This position supports the Executive Chef and the restaurant team. It is a broad ranging position with primary responsibilities being kitchen management, menu development, and production coordination. The position is responsible for back of house management and execution. It works in tandem with the Executive Chef, Director of Food & Beverage and Front of House Management to create an exceptional experience for all guests and team members.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
PRIMARY
*Organize and manage restaurant and event kitchen and staff during all meal periods, including service to the Foundry Workshop Lounge, Room Service and restaurant (Refinery) breakfast & brunch service. All physical and personnel components in order and maintained from start to finish. Staffing, uniforms, sanitation, menu execution and service.
*Schedule kitchen and event BOH staff, including managing labor cost according to weekly revenue projections and actual business levels through the week.
*Management and development of breakfast, lounge/dinner and banquet menus
*Recipe development, documentation and adjustment
*Oversees ordering food and operations supplies to ensure both supply and cost goals are met.
*Product purposing and waste control, including bulk production within seasonal calendar to maximize product quality and availability
*Work together with FOH and Exec Chef to ensure menu knowledge of service staff
*Work together with leadership on concept development and refinement, including menu and service refinements to reflect and enhance concept.
*Human resources coordination for kitchen-coaching and disciplinary action
SHARED
*Staff Training
*Leadership and Staff Development
*Develop and implement company systems, checklists
*Guest interaction and service
*Work with FOH for execution of service/operations
*Expo service as scheduled
SUPERVISORY AND TEAM RESPONSIBILITIES
Supervising BOH staff
Working as part of the management team wearing many hats to achieve impeccable guest experience in all areas
KNOWLEDGE, SKILLS AND ABILITIES
Adaptability
Team Management and Teamwork
Attention to detail
Self-motivated and able to work alone
Organizational and multi-tasking skills
Understand, value and maximize financial performance
EDUCATION and EXPERIENCE
Minimum five years experience in restaurant kitchen
Significant kitchen/restaurant operations experience
LANGUAGE and MATHEMATICAL SKILLS
Excellent verbal and written communication
Ability to understand and work with computer POS software, scheduling software and spreadsheets as necessary.
PHYSICAL DEMANDS
Some heavy lifting required. All work involves standing for most if not all of working shift.
WORK ENVIRONMENT
Professional restaurant
Ability to work a flexible schedule in order to accommodate business levels.