Position Purpose
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility comprise of overseeing all food preparation areas (banquets, in-room dining, restaurants, and bar/lounge) and all support areas (dish room and purchasing) as applicable.
Duties and Responsibilities
- Assisting the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Manage line cooks
- Ensures methods and standards of food production is maintained and consistent
- Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas
- Monitors the quality of raw and cooked food products to ensure that standards are met
- Demonstrates new cooking techniques and equipment to staff
- Mentoring of staff
- Develops and implements guidelines and control procedures for purchasing and receiving areas
- Manages department controllable expenses including food costs, supplies, uniforms and equipment
- Participates in the budgeting process for areas of responsibility
- Provides direction for menu development
- Assists in how food should be presented, and create decorative food displays
- Recognizes superior quality products, presentations and flavor
- Inspects all freezers and refrigerators for cleanliness, organization, and correct temperatures
- Inspects all food products for proper rotation and usage of food
- Responsible for production and presentation of all restaurant and in-room dining menus
- Possess extensive knowledge of food quality
- Responsible for the supervision of all employees in the kitchen
- Ensure all kitchen employees abide by Company policies and standards
- Ensures all employees practice proper hygiene
- Ensures employees take their meal and rest period breaks as scheduled
- Supervise and train line cooks; taking appropriate corrective actions when required
- Responsible for conducting daily pre-shift briefing and/or training
- Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Fosters teamwork and possesses effective working knowledge of conflict resolution
- Sets and example to ensure compliance with food handling and sanitation guidelines
Knowledge, Skills and Attributes
- Must consistently display a professional and sophisticated presence
- Must be able to prioritize and delegate work with effective and consistent follow-through
- Must be highly organized with attention to detail, speed, and accuracy
- Must be self-motivated with high energy level
- Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff
- Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays
- Must be able to multi-task in a fast-paced work environment
- Must possess excellent interpersonal skills
- Must have basic knowledge of arithmetic
- Must have the ability to input data and access information on the computer
- Must have working knowledge of Microsoft Office
- Must possess clear thinking ability and sound judgement
- Must possess ability to remain calm and resolve problems under pressure
- Must be able to read, write, and understand the English language; bilingual Spanish preferred
- Must practice excellent personal hygiene and consistently display a professional presence
- Must be able to exercise confidentiality and discretion
- Must have working knowledge of Microsoft Office & TEAMS
Qualifications
Education: High school diploma or GED required; college degree in culinary arts or food & beverage preferred.
Experience: Minimum of 2 years’ as Sous Chef in a fine dining environment. Experience in a quality food production, multi-outlet, high volume kitchen. Experience with menu development preferred.
Certification: Must possess current Serve Safe handler certificate.
