Sous Chef - Tony Gwynns

Jamul•Jamul, CA

4d•Onsite

About The Position

The Sous Chef is responsible for providing guidance and daily supervision to staff in the department, supporting and administering operational goals, and monitoring achievements of performance and profit objectives. This role adheres to scheduling and coordinates with the manager on any scheduling concerns, with attention to guest satisfaction. The Sous Chef produces menu items as listed in each restaurant, follows all prep lists, and ensures kitchens are stocked and ready for service. They are responsible for supporting compliance with departmental budgets and enthusiastically promotes superior customer service in accordance with department and company standards. The Sous Chef ensures customer service standards are followed by all team members and addresses issues as they arise. They assist with maintaining cost control methods and procedures by monitoring consistent pars and inventory, and assist the Chef de Cuisine with administrative duties such as tracking attendance records. Additionally, the Sous Chef assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards, and ensures compliance with all regulatory compliance within their area of responsibility, reporting potential issues to management. Strict confidentiality in all departmental and company matters is maintained.

Requirements

Must be at least 21 years of age.
Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience.
Minimum of one year previous supervisory experience required.
Must have excellent verbal and written communication skills.
Must be proficient in Microsoft applications (Excel, Word, and Outlook).
Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Must be able to efficiently and accurately count money and gaming chips and make a change.
Possess the ability to operate an adding machine and have basic computer skills.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.
Must have the ability to earn and maintain ServSafe certification.

Responsibilities

Provide friendly, fast, and helpful customer service to all guests and team members.
Provide guidance and daily supervision to staff in the department.
Support and administer operational goals and monitor achievements of performance and profit objectives.
Adhere to scheduling and coordinate with manager any scheduling concerns, with attention to guest satisfaction.
Produce menu items as listed in each restaurant.
Follow all prep lists and ensure kitchens are stocked and ready for service.
Support compliance to departmental budgets.
Enthusiastically support, actively promote, and demonstrate superior customer service in accordance with department and company standards and programs.
Ensure customer service standards are followed by all team members and address issues as they arise.
Assist with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
Assist Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records.
Assist with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
Ensure compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
Maintain strict confidentiality in all departmental and company matters.
Responsible for staff development and training programs.
Responsible for rewards and recognition program to maximize employee engagement.
Evaluate team members within department and deliver constructive feedback to employees in regard to performance.
Provide recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
Manage work procedures and expedite workflow.
Provide recommendation for employee performance (disciplining, coaching, and counseling).