Assoc Sous Chef

Job Description

• Assists the Sous with the day-to-day the operations of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service. • Monitors team members' performance and identifies areas of improvements. • Monitors schedules and staffing throughout the shift to ensure proper coverage at all times. • Observes, trains, coaches, and documents team member's guest service and technical performance. • Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through. • Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. • Understands and articulates advanced food knowledge to include explanation of ingredients, preparation and cooking methods. • As an expert, makes recipe conversions and makes complex adjustments to increase/decrease output of recipe to fit need. • Works productively within stated timeframes with no direction; makes needed changes to accommodate fluxing business levels or to resolve problems. • Regularly tastes food and identifies issues before food is served; makes seasoning adjustments as needed to maintain top quality and avoid waste. • Understands and follows the HAACCP procedures. Trains and ensures compliance of the Cook I, Cook II, and Cook III positions. • Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task. • Follows guidelines for glove use and changes gloves as required between tasks. • Addresses any sanitation or food safety concerns. • Understands and takes steps to avoid cross contamination for entire venue. • Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; addresses issues effectively to include contacting of appropriate internal or external support to correct problem, as needed. • Works and takes action to minimize waste. • Exhibits advanced working knowledge and culinary skills. • Provides training to Cook I, Cook II, and Cook III positions on all areas of their responsibility. • Oversees the production and quality of items prepared daily and provides the team with direction as required to complete preparation. • Assumes management role in the in the absence of the Sous Chef and addresses issues that arise needing an immediate decision or direction. • Ensures that par levels are correct and that stock is maintained at appropriate levels. • Ensures raw food specifications meet standards. • Ensures all health regulations are maintained to prevent food borne illnesses. • Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature • Analyzes food costs and, if necessary, establishes strategies for reducing food costs. • Assists with the implementation and follow through of new menus, menu changes, and/or promotions. • Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. • Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). • Completes all duties in an accurate, efficient and timely manner; identifies and proactively performs and/or delegates additional tasks needing completion. • Works most stations and equipment with a good degree of confidence to include the grill, broiler, sauté, smoker, rotisserie, oven, fryer, flat top, panini press, and hot box. Trains and ensures compliance of the cook positions. • Safely operates equipment in compliance with the manufacture''s requirements and properly maintain preparation equipment to include slicer, dicer, mandolin, mixer, juicer, Burre mixer and chopper. • Exhibits advanced knife handling skills and proper techniques with accurate consistent cuts with increased speed. • Regularly provides suggestions for improvements and/or changes to enhance the items offered. • Follows complex recipes quickly and accurately with no direction. Trains and Ensures the overall quality and consistency of recipes and presentation, including follow-up and follow through. • When interacting with guests, addresses all but the most sensitive or difficult guest issues without management intervention. • Works together with other F&B staff to ensure a good experience for our guests; creates an environment where team members seek this level out for advice and assistance. • Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. • Organizes and holds frequent meetings to ensure team members are up to date on all special events, promotions, programs, and activities. • Maintains a professional image with all team members, including communicating in a professional, respectful, polite, and hospitable manner. • Keeps the management informed on all pertinent information that may affect the department, and reports issues and problems as they arise, along with recommendations for solutions. • Communicates in a courteous and professional manner with guests and co-workers; proactively draws out and solicits feedback when needed from other team members. • Performs all related and compatible duties as assigned. • Provides direct supervision to skilled support individuals. • Acts as advisor to unit or sub-units and may become actively involved, as required, to meet schedules and resolve problems. • Requires high school diploma or GED. • Associate's degree preferred. • Serv-Saf Card required. • Food Handler's Certificate required. • 1 to 2 or more years of related experience and/or training or the equivalent combination of education and experience. • Demonstrated leadership experience required. • Excellent verbal, written and interpersonal communication skills. • Bilingual in Spanish preferred. • Knowledge of cost control methods, including purchasing, menu planning and menu costing. • Knowledge of computers, including Microsoft Outlook, Word, and Excel. • Knowledge of Lawson System preferred. • Ability to listen, multitask, and manage time. • Ability to work in a fast paced, high stress work environment. • Must be dependable, timely and have high attention to detail. • Must be flexible to work different shifts, evenings, weekends, and holidays.