Outlet Sous Chef

Staff Meals Sous Chef

The Staff Meals Sous Chef will work with the EDR Manager and have the primary responsibility for overseeing and supervising production of food in staff meals production kitchen. Works closely with Manager to promote the company's culture, mission and philosophy. Must act as a team leader and motivator for kitchen Team members, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team members to comply with company standards.

Essential duties include, but are not limited to:

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishment.
• Demonstrate new cooking techniques and equipment to staff.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens.
• Monitor sanitation practices to ensure that Team Members follow standards and regulations.
• Aware of all financial budgets and goals.
• Confirm that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within each area is of sufficient quantity and quality in relevance to the forecasted business volumes.
• Ensure that all food preparation equipment is being used safely and is properly cleaned and maintained.
• Ensure that all culinary operations manuals are available and in use.
• Be aware of new items that are introduced onto the market and keep up with the lasted product trends.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage fairly and take a personal interest in knowing all culinary Team Members.
• To project a positive and motivated attitude amongst all Team Members.
• To frequently verify that only the highest quality products are used in food preparation.
• Ensure that all food products received into the property are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that weekly work schedules and PTO planners are administered correctly.
• To delegate responsibilities to subordinates as required.
• Coach Team Members in a timely manner and in accordance with Company policy.
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• May be required to assist with any other duties that may be outside scope of responsibility