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The Fine Dining Sous Chef is responsible for the supervision and management of all culinary employees in their assigned outlets. They assume responsibility for operations in the absence of the Executive Chef. They assist in ensuring adherence and integrity of standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.
Job Qualifications:
Ability to drive the BOH operation to success.
Previous supervisory experience in BOH is preferred
Detail orientated isnt necessary
Extensive knowledge of safety, sanitation, and food handling procedures.
Work days, nights, and weekends as required
Professional communication skills required.
Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized.
Have a commitment to quality service and food and beverage quality.
Train and supervise other culinary team members in preparing menu items according to recipe cards and plating specifications
Ability to motivate team members to achieve a common goal.
Must be able to work proficiently on all stations
Able to maintain a staff low turnover rate and keep staffing numbers up to par.
Has a thorough knowledge of and adherence to the law regarding:
o Licensing Laws
o Health and Safety Regulations
o Food Handling and Hygiene Laws
o Fire Regulations and Procedures
Adhere to company standards and service levels to increase sales and minimize costs.
Deliver the targeted financial return.
Ensure that all financial and payroll related duties are completed accurately, on time, and in accordance with company policies and procedures.
Ensure compliance with operational standards, company policies, and Federal/State/Local laws.
Must improve and create action plans for each EcoSure Audit
Respond to complaints and takes appropriate action to ensure guest satisfaction.
Ensure proper security procedures, safe working and guest environment.
Provide direction to team members regarding operational and procedural issues.
Display a pro-active an innovative approach to skills development and standards with your team.
Ensure restaurant operations are running smoothly by completing all Jolt checklists in a timely manner.
Able to act with initiative in planning for the future and possible consequences.
Pro-active in getting things done and exceeding expectations of both guests and team members.
Develop interactive guest relations and awareness of any possible future requirements. Relay information and ideas to Executive Chef for the enhancement of the food quality and safety.
Set a good example of the company dress code and appearance standards, ensuring that your team fully complies with all expectations.
Enforce all alcohol and food licensing and regulations.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of cinema.
Hire, develop and nurture employee talent to reduce turnover.
Understand and report Workers Compensation and General Liability claims using proper procedures.
Work closely with the management team to identify and develop team members for future leadership roles.
Ensure the highest level of hourly employee training and validation of team member knowledge.
Other duties may be assigned
