V2 OEM Sous Chef

Concord Hospitality Enterprises•Raleigh, NC

3h•Onsite

About The Position

The Sous Chef is a key leadership role in the kitchen, responsible for training and developing kitchen staff, managing schedules, and ensuring high standards of food quality, preparation, and presentation across all outlets and meal periods. This position involves significant oversight of kitchen operations, including sanitation, inventory, cost control, and adherence to recipes and corporate procedures. The Sous Chef also plays a crucial role in employee relations, problem-solving, and maintaining a safe work environment, often supervising the entire kitchen in the absence of the Executive Chef.

Requirements

Ability to train all kitchen associates in job duties, plate presentation, and display work.
Ability to write schedules, evaluate, and direct personnel.
Strong verbal and written communication skills.
Ability to write and present disciplinary action.
Ability to provide associates with necessary tools and equipment.
Ability to take immediate action on problems encountered in the kitchen.
Ability to participate in various meetings (department, staff, kitchen) and monthly kitchen inventory.
Knowledge of ensuring high quality food, proper preparation according to recipe, and efficient expedition to all outlets.
Ability to assist in establishing goals, standards, and objectives for organizational prestige and profitability.
Ability to supervise entire kitchen staff in the absence of the Executive Chef.
Ability to supervise utility and sanitation associates and provide supervisory guidance to all kitchen associates.
Ability to maintain use records, roast meat charts, and recipe cards.
Ability to prepare recipe cards and picture presentation of all menu items.
Ability to ensure timely submission of payroll hours to the Accounting Department.
Awareness of all kitchen areas including front line, banquet productions, and plating.
Ability to assure sufficient supplies of necessary service equipment are available and maintained.
Ability to ensure proper staffing for adequate coverage without wasted man-hours.
Ability to physically taste steamed items (soup, sauce, salad dressing, vegetables) for quality and consistency across all meal periods.
Ability to ensure adequate preparation for all meal periods, avoiding waste.
Ability to ensure approved recipes are followed without deviation.
Ability to ensure standards pertaining to storage, rotation, production, portions, quality, and appearance are followed.
Ability to communicate problem areas with recommended alternatives to the Executive Chef and Food and Beverage Director.
Ability to communicate daily with the Executive Chef for smooth continuous operation.
Ability to ensure sanitation standards are maintained in all areas (walk-ins, freezers, kitchen proper, equipment).
Ability to ensure prescribed cleaning schedules are followed and maintained.
Adherence to corporate procurement programs via Purchasing Concepts.
Ability to assist in reviewing and accomplishing cost goals (food cost, kitchen labor, related expenses) and following budget procedures.
Ability to promote a positive employee relations climate by adhering to Human Resource policies and procedures (reviews, recruitment, disciplinary action, terminations).
Ability to reduce labor costs by reducing scheduled hours and overtime without affecting customer satisfaction.
Ability to make decisions on kitchen problems calmly and keep staff focused.
Ability to provide a safe work environment by following safety and security procedures and rules.
Ability to memorize food recipes and food preparation instructions.
Ability to handle and operate dangerous kitchen equipment.

Responsibilities

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position.
Writes schedules, evaluates, and directs all personnel.
Keeps open verbal and written communication between the management and associates.
Writes and presents disciplinary action as needed.
Provides associates with the tools and equipment they need to do their jobs.
Takes immediate action on problems that are encountered in the kitchen.
Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program.
Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.
Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.
Supervises the entire kitchen staff in the absence of the Executive Chef.
Supervises all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates.
Maintains all use records, roast meat charts, recipe cards, etc., at all times.
Prepares recipe cards and picture presentation of all menu items.
Ensures payroll hours are submitted to the Accounting Department on a timely basis.
Consistently is aware of all areas, including front line, banquet productions and plating. Never neglects one area for another.
Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
Ensures proper staffing of entire kitchen for adequate coverage without man-hours being wasted.
Physically tastes each steamed item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods.
Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.
Ensures that approved recipes are followed at all times without deviation.
Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
Communicates any problem areas with recommended alternatives to the Executive Chef and the Food and Beverage Director for discussion and possible solution.
Communicates daily with the Executive Chef to assure smooth continuous operation.
Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.
Ensures that prescribed cleaning schedules are followed and maintained at all times.
Adheres to the corporate procurement programs via Purchasing Concepts.
Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. This includes following all budget procedures.
Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.
Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction.
Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused on the job at hand.
Provides for a safe work environment by following all safety and security procedures and rules.
Memorize food recipes and food preparation instructions.
Handle and operate dangerous kitchen equipment.
Complete any reasonable tasks delegated by management.