Job Description

Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.

HOW YOU WILL CREATE THE EXTRAORDINARY

• Responsible for interviewing, training, and selecting employees for the department
• Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas
• Ensures menu development timelines are met
• Directs and manages lead and line level employees to achieve budgetary, food quality and customer service expectations
• Ensures comprehensive training and exposure in the expected areas of competence
• Provides Lead and Line level support and coverage during vacations or staffing gaps.
• Conducts Performance Reviews in accordance with policies and procedures
• Provides feedback; coaching and development guidance as needed.
• Responds to and handles employee complaints (grievances) in a timely and efficient manner.
• Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.
• Responsible for planning, supervising and monitoring the work of the team members in assigned area(s).
• Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.
• Ensure schedules are posted at the established time and are fair and consistent.
• Approves vacation requests, floater requests and communicates information to appropriate team members.
• Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
• Conducts random health inspections and health card audit.
• Proactively instructs team members regarding safe food handling and sanitation.
• Expected to spend 80% of the day on the floor and 20% of the day on administrative duties.
• Required to see direct reports daily, to meet monthly with direct reports and conduct one on one meetings.
• Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.
• Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.
• Ensure areas are in alignment and adhering to CET Culinary Standard Operating Procedures.
• Must educate and hold direct reports accountable to each standard.
• Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical 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.
• Must be able to be on feet entire shift
• Must be able to withstand frequent changes in temperature.
• Must be able to bend, stoop, reach, crouch, kneel, push and pull.
• Must be able to lift 70 pounds above or below shoulders
• Must be able to push or pull weights of 125 pounds on a cart.
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
• Must be able to work in an area which contains second hand smoke
• Must be flexible with schedule
• Must be able to maneuver to all areas of the kitchen and outlets
• Must have visual acuity
• Must have manual dexterity to work with kitchen utensils and equipment
• A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years’ experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required.
• Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.
• Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• 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.

Salary - $50,000 - $63,000 based on experience, education and knowledge