Sous Chef - Food Court

JACK Entertainment•Cleveland, OH

1d•Onsite

About The Position

The Sous Chef, reporting directly to the Food Manager, is responsible for the efficient and effective operations of the kitchen. This role establishes leadership, direction, and accountability for all direct reports in their respective areas. The Sous Chef directs and manages direct reports to achieve budgetary, food quality, and customer service expectations. They ensure comprehensive training and exposure in expected areas of competency and provide support and coverage during vacations or staffing gaps.

Requirements

Must be able to work independently.
Must be able to sit, stand, or walk for long periods of time (4 hours).
Must be able to respond calmly and make rational decisions when handling employee conflicts.
Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift and carry up to 50 lbs.
Must have the ability to push, pull, reach, bend, twist, stoop, and kneel.
Respond to visual and aural cues.
Must have the manual dexterity to operate a computer and other necessary office equipment.
Must be able to tolerate areas containing dust, loud noises, and bright lights.
Must be 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.
Must be able to read, write, speak, and understand English.
Three or more years as a professional chef for a hotel, resort, or chain concept restaurant.
Experience will include high volume and high-end venues.
A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent required.
Excellent verbal and written communication skills required.
Proficient in Microsoft Office Suite.
Must have an 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.
Must be extremely guest and team member focused.
Professional appearance and team player required.
Must be 21 years of age.

Nice To Haves

College degree in Hotel Management or Culinary Arts a plus.
Must have expert working knowledge and be highly proficient and skilled in the following: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulation and yield; knife handling and sharpening; stock, soup and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.

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, and floater requests, and communicates this information to direct reports.
Ensures all overtime is anticipated and/or justified.
Ensures a daily sanitation checklist and temperature log report is completed for each area by direct reports.
Conducts random health inspections and health card audits.
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 with direct reports daily and weekly with a pre-established agenda.
Utilizes property and JACK Entertainment training and development tools.
Mentors, coaches, and disciplines direct reports and staff according to JACK Entertainment Standard Operating Procedures.
Completes and/or ensures the completion of 90-day, six-month, and annual reviews in a timely manner.
Requires direct reports to conduct daily Buzz sessions.
Ensures areas are in alignment and adhering to Culinary Standard Operating Procedures.
Educates and holds 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, ensuring all menus are reviewed and approved by the Food Manager.
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 through direct interaction.
Resolves customer complaints and/or service deficiencies with sincerity and appropriate recovery tools.
Develops and administers departmental operating budgets.
In conjunction with the Food Manager, 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, always acting 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 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, challenging departmental processes to improve and streamline department operations through continuous assessment of policies, 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.