Sous Chef Jobs

About The Position

Requirements

• High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of relevant experience.
• Experience supervising and coordinating cooks and other food-preparation workers.
• Knowledge of food handling, sanitation, food-storage, and temperature standards.
• Ability to prepare and cook foods and meet required specifications.
• Ability to lead, communicate, coach, and develop employees.
• Ability to analyze information, evaluate results, and solve problems.

Responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
• Estimate weekly daily-production needs and communicate production requirements to kitchen personnel each day.
• Assist the Executive Chef with kitchen operations and food preparation.
• Prepare and cook foods of all types, including for special guests or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Help determine food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food-storage standards.
• Ensure compliance with food-handling and sanitation standards, applicable laws, and regulations.
• Perform kitchen manager and employee duties as needed.
• Recognize quality products, presentations, and flavors; check raw and cooked food for compliance with standards.
• Follow proper food handling practices and temperature requirements.
• Operate and maintain department equipment and report malfunctions.
• Supervise and coordinate cooks and other food-preparation workers.
• Lead shifts while personally preparing food and fulfilling requests to required specifications.
• Model effective leadership, communication, integrity, sound business decisions, and cooperative behavior.
• Maintain employee productivity, clarify expectations and parameters, administer property policies fairly, and communicate performance expectations.
• Build collaborative relationships with employees and recognize successful performance.
• Provide service that supports customer satisfaction and retention; manage daily operations to meet quality and customer expectations.
• Set a positive example in guest relations, empower employees to provide excellent service, seek guest feedback, and handle guest problems and complaints.
• Achieve or exceed performance, budget, and team goals; develop plans to organize and prioritize work.
• Use the Labor Management System to schedule according to business demands and track employee time and attendance.
• Train employees in safety procedures.
• Identify employee development needs and coach, mentor, or otherwise help others improve their knowledge or skills.
• Communicate and assist individuals in understanding guest needs, providing guidance, feedback, and coaching when needed.
• Participate in employee performance appraisals and provide feedback as needed.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates by telephone, in writing, by email, or in person.
• Analyze information and evaluate results to choose solutions and solve problems.
• Attend and participate in pertinent meetings.