Senior OEM Sous Chef — Kitchen Operations & Training Lead

Responsibilities Train all kitchen associates on job duties, including plate presentation, display work, and other areas of growth. Write schedules, evaluate, and direct all personnel. Maintain open verbal and written communication between management and associates. Write and present disciplinary action as needed. Provide associates with the tools and equipment they need to do their jobs. Take immediate action on problems encountered in the kitchen. Participate in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory, and the MOD program. Ensure all food served is of high quality, properly prepared according to recipe, and expedited to all outlets efficiently. Assist in establishing goals, standards, and objectives to enhance the prestige, reputation, and profitability of the organization. Supervise entire kitchen staff in the absence of the Executive Chef, including utility and sanitation associates. Maintain all use records, roast meat charts, recipe cards, etc. Prepare recipe cards and picture presentation of all menu items. Ensure payroll hours are submitted to Accounting Department on time. Stay aware of all areas, including front line, banquet production, and plating, never neglecting any area. Ensure sufficient supplies of necessary service equipment are available and maintained. Ensure proper staffing of entire kitchen for adequate coverage without wasted man‑hours. Physically taste each steamed item, soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency for all meal periods. Ensure adequate preparation for all meal periods, avoiding waste. Follow approved recipes without deviation. Maintain standards pertaining to storage, rotation, production, portions, quality, and appearance at all times. Communicate problem areas with recommended alternatives to the Executive Chef and Food & Beverage Director for discussion and possible solution. Communicate daily with the Executive Chef to assure smooth continuous operation. Maintain sanitation standards in all areas, including walk‑ins, freezers, kitchen proper, and equipment. Adhere to prescribed cleaning schedules and maintain them at all times. Adhere to corporate procurement programs via Purchasing Concepts. Assist in reviewing and achieving cost goals concerning food cost, kitchen labor, and related expenses, following all budget procedures. Promote positive employee relations by following Human Resource policies and procedures: timely reviews, recruitment as needed, disciplinary action, and terminations. Reduce labor costs when effective by adjusting scheduled hours and overtime without affecting customer satisfaction. Make calm decisions on any problems that may arise in the kitchen, keeping staff focused. Provide a safe work environment by following all safety and security procedures and rules. Memorize food recipes and food preparation instructions. Handle and operate dangerous kitchen equipment. Complete any reasonable tasks delegated by management. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Concord Hospitality Brand