Sous Chef

Sous Chef

Reporting directly to the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for the efficient and effective operations of kitchen. Establishes leadership, direction and accountability for all direct reports in respective areas. Directs and manages direct reports to achieve budgetary, food quality and customer service expectations. Ensures comprehensive training and exposure in the expected areas of competency. Provides support and coverage during vacations or staffing gaps. Role Responsibilities: Ensures schedules are complete based on forecast and allowable productivity standards. Will ensure schedules are posted at the established time and are fair and consistent. Assists in approving scheduled time off, personal leaves, floater requests and communicates this information to direct reports. Ensure all overtime is anticipated and/or justified. Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports. Conducts random health inspection and health card audit. Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 90% of the day on the floor and 10% of the day on administrative duties. Is required to see direct reports daily; and to meet once a week with direct reports with a pre-established agenda. Required to utilize property and JACK Entertainment training and development tools. Is responsible for mentoring, coaching and, if necessary, disciplining direct reports and staff according to the JACK Entertainment Standard Operating Procedures. Must have a professional appearance and conduct oneself as a professional at all times. Required to complete and/or ensure the completion of 90 day, six month and annual reviews in a timely manner. Requires direct reports to conduct daily Buzz session. Ensures areas are in alignment and adhering to Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Is required to ensure measurement reports are done as described and all tools are updated and in proper order. Is held accountable for ensuring their areas are utilizing the following 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. Daily recipe audits must be conducted to ensure quality, consistency and portioning. These audits are to be unannounced with 15% of the menu items audited per week, thus ensuring a full audit is done every 7 weeks. Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Menus are to be written with the customer demographic in mind. All menus must be 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 by direct interaction. Resolves customer complaints and/or service deficiencies, responds with sincerity and uses 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, while fostering teamwork, team member morale, motivation and open communication. Establishes self as highly credible leader with highest levels of integrity and always acts 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 that 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 and challenges the departmental processes to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in determining a vision, aligns and inspires 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. Knowledge, Skills, & Abilities: 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.; and, 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. Education & Experience Requirements: 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. 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 formulization and yield; knife handling and sharpening; stock, soup and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures. 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. License Requirements None