Sous Chef - Executive

Position: Executive Sous Chef

Department: Food and Beverage

Supervisor: Executive Chef

Job Titles Supervised: Lead Cook, Cooks, Dishwashers

Date: April 2017

FLSA: Salaried (Exempt)

Overview:

The Executive Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position is also responsible for overseeing kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position maintains standard operating procedures, kitchen systems including: preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture. 

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example.  He/she must be able to exercise good judgment and discretion, display effective problem solving skills, and provide excellent customer service.   Additionally, he/she must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through.

Additional Information:

In order to apply for this position, you must be legally authorized to work in the United States.  Upon hire you must complete the I-9 form within the first 3 days of employment. 

We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction.  We also expect our employees to champion, embrace and live the company values: Fun, Accountability, Concern for Others, Continuous Improvement, and Trust.  Our values are at the center of everything we do.  We use them as guides to make decisions and chart our course on a daily basis.

Essential Functions of the Job:

• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs
• Communicating effectively, both verbally and in writing (i.e. use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand and follow instructions as directed by supervisor/manager
• Reporting to work on time and ready to begin your shift (being tardy places an unfair burden on the team)
• Working Safely is a condition of employment.  All employees must follow the safety policies
• Performing the job duties as described. (Reasonable accommodations will be considered in accommodating disabilities.  If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Expectations of all Employees:

• Be polite, courteous and helpful to all guests and coworkers, displaying a positive “can do” attitude while maintaining a high level of professionalism consistent with the company values
• Acknowledge our guests with a smile and friendly “hello.”  Promptly attend to guest needs
• Comply with all hotel policies and procedures, i.e. Employee Handbook, Conduct Policy, Safety Policy, etc.
• Comply with guest privacy standards
• Report to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor.  (Fraud, Dishonesty and False Statements regarding an injury will result in disciplinary action up to and including termination)
• Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager
• Arrive to work on time (follow call-out policy), and in appropriate work attire, (uniform, foot wear and name tag) neat in appearance
• Complete work in a timely manner and meets productivity standards/expectations
• Keep work area clean, neat, and well organized
• Demonstrate a team behavior and attitude of working together to accomplish tasks (even if outside specific job duties) 

Job Duties and Responsibilities:

• Assistant to Executive Chef and assumes chef’s responsibilities in their absence
• Oversee day-to-day production and operations in the kitchen including the planning and directing of all food preparation
• Prepares food as directed for banquet, dining room, and or in-room dining
• Follows and ensures accuracy of all recipes and standard operating procedures to provide consistency and uniformity
• Prepares meals in accordance with established portion and quality control standards
• Must be knowledgeable about content in catering manuals; conducts updates when necessary
• Assist Executive Chef in Creation of specials and other specialty menus; assist in the development of restaurant and banquet menus and recipes
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Management of food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance
• Manages the Food Department Safety program to ensure compliance
• Executes and supervises food production food safety
• Participate on Hotel Safety Committee
• Limits access to kitchen by non-department employees
• Participates in all month end responsibilities including inventory
• Executes and supervises daily and weekly cleaning checklist
• Assists in training, supervision and development of kitchen staff
• Performs other duties as assigned

Supervisor/Manager Responsibilities & Expectations:

• Supports the hotel in achieving high performance levels in service and profitability. Holds self and others accountable for achieving results

• Provides strong leadership skills and motivates staff to reflect a high level of enthusiasm and guest satisfaction
• Responds to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve) 
• Effectively coaches, motivates, leads and resolves employee concerns by timely communicating on-going positive and constructive feedback
• Keeps timely & accurate documentation via performance log, attendance record, and corrective action form.  (Must partner with GM/HR on all terminations)
• Interviews, selects, trains, and orients employees per OHM’s process and procedures
• Sets and adjusts the rates of pay and status for direct reports (i.e. Full Time, Part Time, etc.)
• Schedules staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll
• Reviews daily Time & Attendance punches in payroll
• Trains team how to punch in, out and transfer departments (holds employees accountable)
• Verifies compliance with PTO and Holiday pay policy
• Reviews and maintains timely and accurate “status” of employees for benefit plans, i.e. Full Time, Part Time and Terminations
• Aggressively manages workers’ compensation claims (partners with GM/HR as needed)
• Provides ongoing, timely, performance feedback
• Uses meetings, memos or bulletins to keep staff informed of hotel events, policies, etc.
• Attends and participates in Department Manager meetings to foster open lines of communication
• Participation in the annual budgeting process and effective management of department expenses in line with the budget
• Assumes managerial responsibilities for the hotel in the absence of the GM (familiar with emergency procedures)

Skills Required:        

• Solid leadership, decision making, and problem solving skills
• High volume, restaurant experience
• Must have strong Culinary/cooking skills 
• Ability to maintain high levels of food quality and safety
• Able to work in high pressure, fast paced environment
• Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
• Knife skills, grill, broiler, sauté and Expediter skills. Garm manager experience
• Experience with purchasing, receiving and inventory control
• Experience with documentation and enforcing food safety procedures and workplace safety procedures
• Skilled in all styles of cooking
• Financial understanding in food costs and minimizing waste in the kitchen
• Leadership skills including the ability to lead and motivate others, provide positive and constructive feedback
• Excellent communication skills
• Strong attention to detail/accuracy and organization
• Ability to learn and adapt to change
• Ability to multi-task and maintain composure under stress
• Working knowledge of Microsoft Office and Windows-based computer applications and administrative skills

Experience / Education:     

Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or supervisory experience in food and beverage operations.  Culinary degree desirable or equivalent combination of education and work.  Previous experience with employee coaching and counselling as well as documentation. Serve Safe Certification strongly preferred

Performance Measurement:

90 Day probationary review, on-going feedback from supervisor, attendance, productivity, and feedback from staff, guest comments, cash over/short

Physical Demands:

Work is performed in a hotel environment; this position is physically demanding as it requires extended periods of walking, standing, bending, and lifting up to 50 pounds.  Moderate levels of computer keying using both hands, and viewing material on a computer screen.   Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Employee Acknowledgement:

I have received a copy of this job description, have read and understand the expectations and responsibilities.  I understand that if I need a reasonable accommodation to perform these job duties, I am to speak with my manager or Human Resources.  I recognize that the company reserves the right to modify this job description based on business needs and may be asked to perform additional duties as assigned.