Sous Chef

Summary of Position

This position works closely with the Executive Chef to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs.   Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Along with complying with all laws, company policy, brand standards, the following are the Essential Functions of this position: 

• This position is empowered to guarantee total guest satisfaction assisting all guest sincerely and courteously.  Going the extra mile to ensure total guest satisfaction
• Displays hospitality, professionalism, and projects a favorable image of the company and property to the public at all times. 
• Takes pride in representing the company and property professionally with our guests, associates, and vendors.
• Ensures that all transactions with our guests, associates, and vendors are handled in a legal and ethical manner. 
• Complies with company, department & brand standards
• Completes training as required by company, property and brand.
• Maintains a clean and neat appearance at all times. A complete uniform (or business attire for non-uniformed associates) must be worn at all times in public areas, including a name tag. 
• Must be able to work flexible hours/schedule, including evenings, weekends, and holidays. 
• Accountable for managing staff to ensure highest level of food quality and production to standards.  Responsible for daily line checks, expediting for quality control, and other follow up as necessary.  Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, concierge, and a la carte service.  
• Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines.  Accountable for entire process including internal and competitive set analysis, and menu engineering.  Upon completion of menu changes, trains team and develops new menu items, use records, and photographs.  Communicates effectively with all other managers involved to ensure overall menu changes occur effectively and by the deadline.    
• Actively involved in management of kitchen expenses to maximize profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.  Follows company procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget.  Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.  
• Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Responsible for the training all team members and ensuring training records are maintained.  Analyzes quality issues, identifies training needs and ensures implementation to improve results.  Utilizes available resources and adheres company training policies.  Ensures all company, brand, and department specific training requirements are met.   
• Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per company, brand, local, state and federal regulations. Ensures a clean and safe work environment and follows all company procedures for guest/team members incidents.  
• Responsible for interviewing, hiring, coaching, and development of all team members.  Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable.  Motivates staff by setting goals, providing ongoing feedback, and rewarding / recognizing team members. 
• Any other duties that are required at the direction of the supervisor.   

Supervisory Responsibility

• None

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds.

Qualifications and/or Experience

To perform this job successfully, an individual must be able to perform each essential function satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable persons with disabilities to perform the essential functions of this position.  

• High School Diploma or equivalent required.
• University degree or Culinary Degree or equivalent experience
• Serve Safe or approved equivalent certification
• 5 years of progressive kitchen supervisory experience required

Competencies

• Customer focus

• Strategic focus
• People management and development
• Communication
• Quality Decision Making 
• Adaptability
• Teamwork Mentality
• Handles pressure well
• Problem solving
• Accountability / Drive for results
• Attention to detail
• Process improvement / Innovation

Benefits

• 401(k)
• Dental Insurance
• Disability Insurance
• Paid Time off
• Life Insurance
• Vision Insurance
• Employee Discount

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.

Salary : $55,000 - $60,000