Sous Chef

The Sous Chef is responsible for providing culinary direction and leadership for the restaurant. In collaboration with the Executive Chef, to drive the strategic direction and development of the Food and Beverage departments. They are responsible for leading the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences. Provide leadership to create a culture and work environment based upon respect Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction Create dynamic menus for all outlets that evolves and changes on a regular basis Develop recipes and input into the recipe database Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant's profitability Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the EVP of Culinary Implement and maintain FandB marketing and other marketing activities and restaurant programming initiatives Hire, train, empower, coach and counsel, performance, and salary reviews Implement payroll, reports, forecasts, etc. Coordinate operations with other restaurant departments to ensure efficient service Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests Investigate and resolve guests complaints regarding food quality, service, or accommodation Perform other duties as requested by management Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong organizational skills and attention to detail. Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems. Must be able to stand and exert well-paced mobility at least 8 or more hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space. Must be able to lift up to 20 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 20 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms and hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl. QUALIFICATIONS: At least 2-3 years of experience in the direction and management of employees in a culinary environment Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis Startup/Opening of Hotels and Restaurants experience preferred Advanced knowledge of culinary, baking and pastry techniques Thorough knowledge of food preparation techniques and food hygiene practices Service oriented style with professional presentations skills Maintain high standards of personal appearance and grooming Experience managing and developing teams Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new FandB concepts Good financial acumen Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business including some travel as needed Comfortable with Word, PowerPoint and Excel

Created: 2024-10-23