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SOUS CHEF

(JOB DESCRIPTION)

Position: Sous Chef

Location: Rosewater Rooftop by Akira Back, The Ray Hotel

Department: Operations, Back of House

Reports To: Executive Chef, Executive Sous Chef

Type: Salary Exempt

Salary Adjustments: Based on Performance

POSITION SUMMARY: The Sous Chef will be responsible for overseeing and co-coordinating, in conjunction with the Executive Chef, the efficient management of the kitchen operation and all its departments. The Sous Chef will ensure the highest standards of kitchen products, cleanliness and adherence to all other areas of Company policy and current legislation.

GUEST SERVICE REQUIREMENTS:

• Provide a friendly, personal demeanor with a willingness to interact

• Provide professional and friendly guest services

• Commits self to the below listed Company values, and acknowledges dedication to providing excellent guest service for our Guests and our internal team, at all times

SAFETY REQUIREMENTS:

• Ability to work safely and prevent personal injury

• Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily actions

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Assist and provide recommendations to Executive Chef in kitchen menu planning and development including updates on food allergies

• Assist Executive Chef with food cost controlling. Provide recommendations to reduce costs and increase savings

• Carry out service in accordance to the procedures

• Responsible for hiring, training, coaching, disciplining team members

• Communicate new information, messages and any relevant documentation from the Executive Chef to all kitchen staff. Organize all kitchen management & kitchen staff meetings per Executive Chef

• Responsible for the whole kitchen operation in the absence of the Executive Sous Chef

• Ensure kitchen equipment is functioning well and keep track of the maintenance and servicing from time to time

• Responsible for food quality control and food is consistent in keeping with the standards of the kitchen

• Carry out inspections for kitchen food safety policy and its implementation

• Schedule kitchen staff’s duty in rotations; ensure that all kitchen staff undertake their responsibilities to the best of their ability

• Train kitchen staff per policies and procedures

• Attend any training or re-training sessions as deemed necessary by the company including first aid training and Hygiene, Health and Safety Training. Rostered as a first aid trained member of staff whilst you are on duty

• Ensure kitchen staff present and maintain professional image in the kitchen

• Assists and/ or completes additional tasks as assigned

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE SOUS CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

• Accountability

• Development

• Working relationships

• Judgment

• Quality of work

• Job skills knowledge

• Productivity

• Dependability

• Punctuality

• Adherence to Policy

• Verbal communication

• Attitude

• Appearance

• Teamwork

• Guest satisfaction

EDUCATION/REQUIREMENTS:

• High School Diploma Preferred

• 6-8 years minimum of experience, high volume preferred

• Proof of eligibility to work in the United States

• 18+ years of age

• Possession of or the ability to possess all state required work cards (i.e. - manager servsafe)

• Maintain a professional, neat and well-groomed appearance adhering to Company standards

WORKING KNOWLEDGE REQUIREMENTS:

• Minimum of four years in a management role overseeing high volume or casual high-end restaurant operations

• Experience planning and developing menus and recipes

• Knowledge of opening and closing duties, proper lifting techniques, guest relations, sanitation and safety, kitchen crockery and utensil usage

• Knowledge of kitchen manpower, labor cost and it’s control

• Knowledge of geographical layout of the kitchen, it’s equipment/operations and emergency procedures

• Knowledge of food safety and health/safety at work

• Ability to proactively lead a team and individuals in a high stress environment

• Proficient in Windows Office, Microsoft Office, Mac OSX and POS systems

SKILLS:

• Must have strong problem-solving skills

• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the general public

• Ability to maintain a high level of confidentiality

• Ability to write reports, business correspondence and procedure manuals

• Ability to demonstrate a positive attitude at all times

• Ability to keep an open and objective view

• Ability to listen empathetically and be respectful at all times

• Ability to maintain composure and stay focused

• Ability to maintain personal integrity

• Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions

• Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must have good positive energy to make it through the day

• Must be able to read the computer monitors

• Must be able to print legibly for guests to read

• Must be observant and quick to respond to various situations

• Must be fluent in both written and spoken English language

• Must be able to move quickly through work and set the pace in the office and/or venue

• Must be able to sit and/or stand for extended periods of time

• Must be dexterous and able to participate in all service aspects.

• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary

• Must be able to push and lift up to 50 lbs.

• Ability to use hands to handle, or feel objects, tools or controls

• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

• Ability to talk, hear, taste, and smell

• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

• Fast paced, high volume, high energy

• Hours may be part-time (less than 30 hours per week)

• Schedule could exceed 30 hours per week and may include overtime when approved by management

• Work varied shifts to include days, nights, weekends and holidays

SECURITY RESPONSIBILITIES:

• Security Level – MED

DISCLAIMER:

This job description is a summary of duties, which you as Sous Chef are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As an employee you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any employee may be asked and expected to perform additional duties, responsibilities, or projects without notice.

Constantly evolving and expanding with endless global possibilities for growth within the company