Executive Sous Chef - FULL TIME

The Guest House at Graceland•Memphis, TN

2d•Onsite

About The Position

The Executive Sous Chef is responsible for supporting the Executive Chef in safe and efficient management of the food outlets, and alternative dining functions in compliance with all food safety standards and costs controls. This position will act as the person in charge in the Executive Chef's absence. Essential Duties & Responsibilities Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs Responsible for the storage and distribution of all food items Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards Ability to develop recipes and specialty items including special dietary accommodations Assists in establishing and maintaining practices of progressive cookery throughout the department In charge of ordering, storage, distribution, and stock cost control of all food items Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment Works to minimize spoilages and maintains an accurate inventory of all food items Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible Assists the Executive Chef with the controlling of china, glass, and flatware Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations. Ability to develop recipes and specialty items including accommodation of special dietary needs Excellent written and verbal communication skills Assists with ordering, storage, distribution, and stocking of food items Brings variances of specifications and quality to the attention of the Executive Chef Exhibit above average organizational and time-management skills Ensure consistent implementation of departmental training and performance appraisal programs Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage Trains all new staff Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal May place requisitions for food transfers, and beverage items on behalf of the Executive Chef Ensure that all food complaints are received, and any necessary recovery steps are taken Fosters teamwork, consistency, and standardization in the Guesthouse May assist or plan menus, themes, and other events for groups Fosters teamwork in the department by encouraging advancement through training and constructive feedback Encourages constructive feedback and advancement through training for departmental employees Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results

Requirements

Management experience in full service dinning is required, hotel and formal bar experience is a plus
ability to cope with heavy workload
excellent communication and interpersonal skills is essential
ability to prioritize and work with limited supervision
excellent attention to detail
ability to perceive and work with a wide range of people
Some knowledge of food preparation including food safety techniques is required
Food and Beverage inventory control experience is helpful
ability to accurately handle money and cash transactions
skill to operate and clean various restaurant equipment
some knowledge of catering helpful
knowledge of Excel and Word computer programs is helpful
Ability to stoop, reach, walk and stand for long periods of time
ability to lift boxes weighing up to forty (40) pounds
speak clearly and distinctly
Uniform is required
hair net must be worn while in food production areas
work in non-smoking environment
must follow, have knowledge of health codes and be Serve-Safe Certified or willing to become certified
possess or willing to apply for an ABC Card and Beer Card
Must be able to pass a background check and pre-employment drug test

Responsibilities

Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
Responsible for the storage and distribution of all food items
Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
Ability to develop recipes and specialty items including special dietary accommodations
Assists in establishing and maintaining practices of progressive cookery throughout the department
In charge of ordering, storage, distribution, and stock cost control of all food items
Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
Works to minimize spoilages and maintains an accurate inventory of all food items
Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
Assists the Executive Chef with the controlling of china, glass, and flatware
Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
Ability to develop recipes and specialty items including accommodation of special dietary needs
Excellent written and verbal communication skills
Assists with ordering, storage, distribution, and stocking of food items
Brings variances of specifications and quality to the attention of the Executive Chef
Exhibit above average organizational and time-management skills
Ensure consistent implementation of departmental training and performance appraisal programs
Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage
Trains all new staff
Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
Ensure that all food complaints are received, and any necessary recovery steps are taken
Fosters teamwork, consistency, and standardization in the Guesthouse
May assist or plan menus, themes, and other events for groups
Fosters teamwork in the department by encouraging advancement through training and constructive feedback
Encourages constructive feedback and advancement through training for departmental employees
Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results