Sous Chef

U.S. Space & Rocket Center•Huntsville, AL

1d•Onsite

About The Position

This position aims to ensure the accurate and timely preparation of daily meals and catered functions for guests and employees of the U.S. Space & Rocket Center. This position will ensure that food preparation meets or exceeds regulatory and professional standards.

Requirements

5 years of hands-on experience in a full-service food establishment with at least 2 years of supervisory experience required OR an equivalent combination of education and closely related work experience.
Full-service restaurant and/or gourmet food preparation required.
Must possess excellent verbal communication skills to interact effectively with guests, trainees, and employees.
Must have knowledge of food preparation, sanitation standards, and the operation of food service equipment.
Must be able to lead, direct, budget, and schedule staff and resources.
Must be able to use a 101 key keyboard and possess knowledge of Windows-based operating systems; including some basic associated software applications (e.g., word processing and spreadsheet).
Walking and climbing (stairs) to access other departments and areas of the Food Service department.
Standing for long periods of time (4-6hrs) instructing, training, and supervising employees.
Sitting for short periods of time (2-4hrs) at the desk operating the computer terminal.
Lifting, carrying, and pushing supplies, and boxes up to 50 pounds to waist height.
Bending, kneeling, and reaching to store/retrieve supplies.
Sight, reading, wrist movements, feeling to operate food service equipment, computer terminal, develop schedules, review reports.
Talking and hearing to instruct employees and assist guests, trainees, and service providers in person and over the telephone.
Willingness to be open to learning and growing
Interpersonal skills to work as an integral part of a team
Appropriate interpersonal/personal boundaries
Maturity of judgment and behavior
Accepts full responsibility for their actions and how these may affect others.
Understands and follows all policies & procedures
Maintains high standards for work areas and appearance, presents self in a highly professional manner to others, and understands that honesty & ethics are essential.
Ensures that excellent customer service is maintained with each customer
Maintains a positive attitude toward the position, the company, and co-workers.
Demonstrates an understanding that punctuality and consistent attendance are important aspects of maintaining a professional relationship with the company.
Takes an interest and initiative in the development of the Department’s team
Maintains pleasant and professional relationship with co-workers & assists as needed
Remains positive about the team and facilitates an optimistic approach to the resolution of issues.
Maintains productive, effective, and professional relationships with all departments.
Must be authorized to work in the United States.

Responsibilities

Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.
Meet or exceed regulatory and professional food preparation, handling, and storing standards.
Systematically inspect food service equipment to ensure optimal performance and safety levels.
Respond to, and whenever possible, resolve guests’ questions, and complaints promptly and in a manner that reflects the Mission, Vision, and Spirit of the Rocket Center.
Ensure the accurate and timely completion of the Manager’s Daily Tour form.
Ensure that the assigned area of responsibility has adequate supplies and materials necessary to conduct daily operations.
Meet or exceed the expectations of the Kitchen Manager for the accurate and timely completion of related tasks and assignments.
Systematically check the computer system to ensure that the Food Service Department has accurate and current data regarding schedules and numbers for camps, daily guests, daily groups, etc.
Maintain accurate and current recipe files, inventory records, production records, and related information.
Meet or exceed the expectations of the Kitchen Manager and the Director of Food Service for developing, evaluating, and updating daily and catering menus.
Ensure meals are prepared in accordance with professional, regulatory, and industry standards for preparation, quality, and presentation.
Ensure meals are prepared in an accurate and timely manner in accordance with recipe specifications and in sufficient quantities to feed the expected number of diners.
Meet or exceed the expectations of the Kitchen Manager for the development and implementation of new strategies for improving the profitability of the Food Service department.
Meet or exceed the expectations of the Kitchen Manager for the accurate and timely completion of related tasks and assignments.
Meet or exceed the expectations of the Kitchen Manager and Director of Food Service for developing, evaluating, and updating catering menus.
Employees are responsible for performing their duties safely and maintaining a safe, clean, and hazard-free work environment.
Adheres to organizational policies and applicable laws.
Instructs, coaches, and encourages staff to support by action and example the mission and vision of the Center.
Demonstrates good judgment within the supervision of staff.
Effectively monitors staff performance and offers appropriate coaching, counseling, or supervision as required.
Completes staff evaluations, documentation, etc., on time and effectively.
Serves as an effective role model to staff by demonstrating exemplary work ethic.