Sous Chef - Food Court

JACK Entertainment•Warrensville Heights, OH

2d•Onsite

About The Position

Reporting directly to the Regional Executive Chef, the Sous Chef is responsible for the efficient and effective operations of the kitchen. This role establishes leadership, direction, and accountability for all direct reports in respective areas. The Sous Chef directs and manages direct reports to achieve budgetary, food quality, and customer service expectations, while ensuring comprehensive training and exposure in expected areas of competency. This position also provides support and coverage during vacations or staffing gaps.

Requirements

Expert working knowledge and high proficiency and skill in: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.
Excellent verbal and written communication skills.
Proficient in Microsoft Office Suite.
Established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance.
Extremely guest and team member focused.
Professional appearance and team player.
Able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
Respond to visual and aural cues.
Manual dexterity to operate a computer and other necessary office equipment.
Able to tolerate areas containing dust, loud noises and bright lights.
Able to work varied shifts, weekends and holidays as needed.
Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
Ability to speak distinctly and persuasively.
Able to read, write, speak, and understand.
Three or more years as a professional chef for a hotel, resort or chain concept restaurant.
Experience in high volume and high end venues.
Must be able to obtain, and maintain an Ohio Lottery Commission license.

Nice To Haves

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three year job equivalent preferred.
College degree in Hotel Management or Culinary Arts a plus.

Responsibilities

Ensures schedules are complete based on forecast and allowable productivity standards, posted at the established time, and are fair and consistent.
Assists in approving scheduled time off, personal leaves, floater requests and communicates this information to direct reports.
Ensures an attendance log is kept for each team member in his or her area of functional oversight.
Ensures all overtime is anticipated and/or justified.
Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports.
Conducts random health inspection and health card audit.
Maintains a file of all Health Inspection Reports.
Proactively instructs team members regarding safe food handling and sanitation.
Spends 90% of the day on the floor and 10% on administrative duties.
Meets once a week with direct reports with a pre-established agenda and holds monthly departmental meetings.
Utilizes property and JACK Entertainment training and development tools.
Mentors, coaches, and, if necessary, disciplines direct reports and staff according to the JACK Entertainment Standard Operating Procedures.
Maintains a professional appearance and conducts oneself as a professional at all times.
Completes and/or ensures the completion of 90 day, six month and annual reviews in a timely manner.
Requires direct reports to conduct daily Huddle sessions.
Ensures areas are in alignment and adhering to Culinary Standard Operating Procedures, educating and holding direct reports accountable to each standard.
Ensures measurement reports are done as described and all tools are updated and in proper order.
Ensures areas are utilizing SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.
Conducts daily, unannounced recipe audits to ensure quality, consistency and portioning, auditing 15% of menu items per week.
Schedules and conducts educational seminars, classes or workshops regularly to ensure the team is abreast of current trends and food styles.
Writes menus with the customer demographic in mind.
Ensures all menus are reviewed and approved by the Executive Chef.
Ensures product and experience surprises and delights the guests.
Maintains a working knowledge of the food, wine, and service.
Solicits and responds to guest feedback by direct interaction.
Resolves customer complaints and/or service deficiencies, responding with sincerity and using appropriate recovery tools.
Develops and administers departmental operating budgets.
In conjunction with the Executive Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
Ensures compliance with all regulatory, internal controls, policies, and procedures.
Serves as a dynamic and energetic leader, fostering teamwork, team member morale, motivation, and open communication.
Establishes self as a highly credible leader with the highest levels of integrity and always acts in the best interests of the property and the company.
Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations.
Ensures that team members clearly understand and are held accountable for their performance expectations.
Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained.
Works as a change agent and challenges departmental processes to improve and streamline department operations through continuous assessment of policies and procedures, work processes, and program effectiveness and value.
Demonstrates excellent facilitator skills in determining a vision, aligning and inspiring the team to achieve the vision.
Partners and coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated team members.
Recommends and implements change to improve overall team member and guest satisfaction.