Job Summary: The Sous Chef is responsible for coordinating, supervising and directing all aspects of food production, while maintaining profitable F&B operations and high quality products and service levels.
The Sous Chef is also expected to provide training for all staff to meet corporate quality standards, establish and enforce food specification portion control, recipes and sanitation. Must maintain food and labor costs while maximizing guest satisfaction.
Qualification Summary: Education & Experience: At least 2 years equivalent work experience. Previous Department managerial experience preferred. Experience effectively leading a team is required. Physical Requirements: Heavy work-Exerting up to 75 pounds of force occasionally, and/or 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand for entire shift. Ability to withstand variation in temperatures, both hot and cold. Mental Requirements: Must be able to convey information and ideas clearly, both oral and written. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular needs. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. Must be able to work with and understand financial information and data, and basic arithmetic function. Duties and Functions: Approach all encounters with guests and team members in a friendly, service-oriented manner. Maintain regular attendance in compliance with Callaway standards, as required by scheduling, which will vary according to the needs of the resort. Comply at all times with Callaway standards and regulations to encourage safe and efficient resort operations. Have knowledge and understanding of all department policies and procedures, communicate and enforce all policies fairly and consistently with staff. Work with other managers and keep them informed if issues arise. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Oversee all aspects of the daily operation of multiple kitchens and food production areas. Ensure compliance with requisition procedures. Understand, implement, and monitor corporate promotions in all food related areas. Know and enforce all local health department sanitation laws. Work with the executive sous chef to create and implement menus. Develop proper training programs and SOPs. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of all items served. Review and approve weekly payroll. Check food purchase for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report. Assists food and beverage director, catering, and banquet staff with banquets, social parties and special events. Monitor expenses to keep within budgeted guidelines and assists the executive chef in developing the annual operating budget. Schedules team members at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling. Participates in monthly inventory verification and maintain adequate supplies. Aggressively recruits and staff department using company hiring standards. Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Perform other duties as requested by management.
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