Sous Chef - Red Lotus
About The Position
The Red Lotus Asian Specialty Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality Asian cuisine, and maintaining consistent food quality, safety, and presentation standards. This role supervises kitchen staff, supports training and development, manages inventory and cost controls, and ensures an exceptional dining experience for guests. Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters.
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.
Responsibilities
- Assist the Executive Chef in managing kitchen operations.
- Ensure the preparation of high-quality Asian cuisine.
- Maintain consistent food quality, safety, and presentation standards.
- Supervise kitchen staff.
- Support training and development.
- Manage inventory and cost controls.
- Ensure an exceptional dining experience for guests.
- Provide guidance and daily supervision to staff in the department.
- Support and administer operational goals and monitors achievements of performance and profit objectives.
- Adhere to scheduling and coordinates 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 supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.
- Ensure customer service standards are followed by all team members and addresses 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 the 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 delivers constructive feedback to employees in regards 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 expedites workflow.
- Provide recommendation for employee performance (disciplining, coaching, and counseling).
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
Number of Employees
5,001-10,000 employees
