Sexy Roman at the W Hotel - Sous Chef

SEXY ROMAN at W Scottsdale•Scottsdale, AZ

3d•Onsite

About The Position

Sexy Roman, a provocative modern Italian restaurant situated in the W Hotel, is seeking a Sous Chef. The restaurant offers a playful balance of artisanal, hand-crafted Italian cuisine with an electrifying atmosphere. This concept is brought to you by Alliance Hospitality Group, known for other notable restaurant concepts. The Sous Chef will be responsible for kitchen operations oversight, ensuring quality and consistency of food, providing a welcoming atmosphere, and maintaining the highest levels of safety, security, sanitation, and cleanliness. The role also involves managing kitchen staff, overseeing repairs and maintenance, conducting inventories, and participating in staff training and evaluations. Additionally, the Sous Chef will be involved in general management, financial adherence, and safety compliance, including understanding and enforcing Arizona State labor laws, Department of Health standards, and OSHA standards. The ideal candidate will contribute to a culture of excellence and inspire confidence throughout the restaurant staff.

Requirements

Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.
Minimum of 8+ years cooking experience
ServeSafe Certified
Ability to work on your feet for extended hours.
Strong organizational and time management skills with a particular attention to detail.
Strong knife skills.
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.
Strong food and beverage knowledge.
Strong organizational and time management skills with a particular attention to detail.
Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
Ability to work in hot and cold environments.
This type of work involves a combination of sitting, walking, and standing for periods of time.

Nice To Haves

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

Responsibilities

Kitchen Operations Oversight.
Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
Maintain the highest level of safety, security, sanitation, and cleanliness of facility
Inspire, Inspect, and Inform" restaurant personnel on a daily basis
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
Understand how to use basic computer applications and POS systems.
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Develop hourly team.
Maintain and manage systems.
Conduct quarterly management evaluations to track improvement of fundamental skills.
Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.
Hire great talent and terminate any member of the staff on an as needed basis.
Participate in Sexy Roman's PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the W Hotel.
Must firmly confront poor performance while also recognizing and rewarding good performance.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.
Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
Accurately process and submit.
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
Seek better efficiency and productivity.
Must have thorough understanding of Arizona labor and hiring laws.
Must follow in-house safety program and conduct monthly in-house health inspections.
Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
Commit to source locally when possible and cultivate diversity in the kitchen.