SOUS CHEF-BANQUETS

Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company’s vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability.

• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards.

• Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc.

• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.

• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.

• Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.

• Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.

• Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems.

• Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.

• Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.

• Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.

• Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.

• Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.

• Ensure team member engagement is maintained at a high level.

• Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.

• Provide ongoing direct and honest feedback to team members regarding individual performance.

• Establishes operational guidelines for the recruitment and retention of outlet team members.