Executive Sous Chef
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Key skills for this role
About the Role
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve g.
Key Skills for This Role
Responsibilities
- Provide direction for all day to day kitchen operations
- Supervise and coordinate activities of cooks and food preparation workers
- Develop and implement guidelines for purchasing and receiving
- Monitor food quality and ensure compliance with sanitation standards
- Manage department controllable expenses including food cost and supplies
Requirements
- Culinary experience in a leadership role
- Knowledge of food handling and sanitation standards
- Strong leadership and communication skills
Full Job Posting
Job Summary
- Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing financial performance.
- Assists in supervising all kitchen areas to ensure consistent, high quality product.
Core Work Activities
- Provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Provides guidance and direction to subordinates, including setting performance standards.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to meet guest service, operational needs and financial objectives.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
Setting and Maintaining Goals
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals.
- Communicates the importance of safety procedures.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
Ensuring Culinary Standards
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure standards are met.
- Determines how food should be presented and creates decorative food displays.
- Ensures compliance with food handling and sanitation standards.
- Maintains purchasing, receiving and food storage standards.
Ensuring Exceptional Customer Service
- Provides and supports service behaviors that are above and beyond for customer satisfaction.
- Improves service by communicating and assisting individuals to understand guest needs.
- Manages day to day operations ensuring quality and standards.
- Displays leadership in guest hospitality and exemplifies excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
Managing Human Resource Activities
- Identifies developmental needs of others and coaches or mentors to improve knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on fundamentals of good cooking and plate presentations.
- Administers the performance appraisal process for direct report managers.
- Manages employee progressive discipline procedures.
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