Senior Sous Chef

Description

We are seeking a highly motivated and accomplished culinary professional to take ownership of the daily success of our kitchen operations. This pivotal role requires a hands-on leader who can showcase their culinary expertise while effectively guiding the kitchen team and overseeing all food-related functions. The ideal candidate will be dedicated to continuously enhancing both guest and team member satisfaction, all while adhering to the established operational budget. This individual will supervise all kitchen areas to ensure the consistent delivery of high-quality culinary creations and will be responsible for the guidance and development of their team, including direct reports. Maintaining impeccable sanitation and food safety standards is paramount.

Responsibilities and Duties

* Take full responsibility for the overall performance of daily kitchen activities. * Personally execute culinary tasks while simultaneously leading and directing kitchen staff. * Manage all food-related operations to ensure efficiency and quality. * Strive for continuous improvement in both guest and employee satisfaction levels. * Adhere to and manage the operating budget effectively. * Oversee all kitchen zones to guarantee a consistently high-quality output of food products. * Guide and foster the professional growth of team members, including those reporting directly. * Ensure that all sanitation and food safety regulations are strictly followed. * Lead shifts by personally preparing food items and fulfilling orders according to specific requirements. * Supervise and coordinate the work of cooks and other personnel involved in food preparation. * Develop innovative culinary concepts, recipes, and presentations. * Oversee kitchen shift operations, ensuring adherence to all relevant policies, standards, and procedures. * Recognize and uphold superior standards in product quality, presentation, and taste. * Ensure strict compliance with all food handling and sanitation guidelines. * Maintain proper handling and temperature control for all food items. * Verify that all team members possess the necessary food handling and sanitation certifications. * Support the Head Chef/Executive Chef in all aspects of kitchen management. * Maintain standards for purchasing, receiving, and storing food supplies. * Prepare and cook a diverse range of foods for regular service, special guests, and events. * Inspect the quality of both raw and cooked food to ensure adherence to standards. * Assist in determining appropriate food presentation and create attractive food displays. * Deliver service that consistently exceeds customer expectations to foster satisfaction and loyalty. * Manage daily operations to ensure quality, standards, and customer expectations are met daily. * Enhance service by effectively communicating with and assisting individuals to understand guest needs, offering guidance and coaching as necessary. * Observe employee service behaviors and provide constructive feedback. * Continuously seek ways to improve service performance. * Emphasize the importance of guest satisfaction in all team meetings and focus on ongoing improvement. * Empower team members to deliver exceptional customer service. * Set a positive example for fostering strong guest relations. * Achieve and surpass established goals, including performance, budget, and team objectives. * Develop specific goals and plans to effectively prioritize, organize, and complete work tasks. * Understand the impact of the kitchen's operation on overall financial goals and manage resources to meet or exceed budget targets. * Train team members on all relevant safety procedures. * Identify the developmental needs of team members and provide coaching, mentoring, or other support to enhance their skills and knowledge. * Determine team members' training needs and develop and deliver relevant training programs. * Manage payroll administration efficiently. * Escalate relevant issues to the department manager and Human Resources as needed. * Utilize labor management systems to schedule effectively based on business demands and track attendance. * Review staffing levels to ensure optimal guest service, operational efficiency, and financial performance. * Participate in employee disciplinary processes as required. * Contribute to the employee performance appraisal process by providing feedback. * Assist in the development and implementation of corrective action plans. * Communicate effectively with supervisors, colleagues, and subordinates through various channels (phone, written, email, in person). * Analyze information and evaluate results to make informed decisions and solve problems effectively. * Attend and actively participate in all relevant meetings.

Qualifications and Requirements

* High school diploma or equivalent (GED); a minimum of four years of experience in a culinary, food and beverage, or related professional field. * OR a two-year degree from an accredited institution in Culinary Arts, Hotel and Restaurant Management, or a related field; a minimum of two years of experience in a culinary, food and beverage, or related professional area. * Proven ability to lead, influence, and motivate others through strong interpersonal and communication skills. * Demonstrated ability to make sound financial and business decisions with honesty and integrity, leading by example. * Experience in supervising and managing employees and day-to-day operations, with a thorough understanding of various roles within the kitchen. * Ability to foster trust, respect, and cooperation among team members. * Commitment to serving as a positive role model. * Proven track record of maintaining high levels of employee productivity. * Experience in soliciting and acting upon employee feedback to address concerns and improve satisfaction. * Ability to clearly communicate expectations and guidelines to team members. * Skill in establishing and maintaining open and collaborative relationships within the team. * Ability to recognize and celebrate team successes. * Demonstrated expertise in personally preparing food items and executing orders to precise specifications. * Experience in supervising and coordinating the activities of kitchen staff involved in food preparation. * Proven ability to develop innovative culinary concepts and applications. * Experience in overseeing kitchen shift operations and ensuring compliance with all relevant policies, standards, and procedures. * A keen eye for recognizing superior quality in food products, presentations, and flavor profiles. * Thorough knowledge of and commitment to food handling and sanitation standards. * Comprehensive understanding of proper food handling and temperature control. * Ability to ensure that all team members maintain required food handling and sanitation certifications. * Experience in assisting senior culinary management with all kitchen operations. * Knowledge of and adherence to standards for purchasing, receiving, and food storage. * Proficiency in preparing and cooking a wide variety of foods. * Ability to assess the quality of raw and cooked food products to ensure standards are consistently met. * Experience in assisting with food presentation and creating decorative food displays. * A strong focus on providing exceptional service that goes above and beyond for customer satisfaction and retention. * Proven ability to manage daily operations to ensure quality standards and customer expectations are consistently met. * Skill in improving service by effectively communicating with guests and providing guidance to the team. * Ability to observe and provide feedback on employee service behaviors. * A continuous drive to enhance service performance. * Ability to emphasize guest satisfaction and continuous improvement within the team. * Experience in empowering employees to deliver excellent customer service. * A demonstrated ability to set a positive example for guest relations. * A track record of achieving and exceeding performance, budget, and team goals. * Proven ability to develop specific goals and plans to prioritize and organize work effectively. * Understanding of the impact of kitchen operations on overall financial objectives and the ability to manage resources accordingly. * Experience in training employees on safety procedures. * Ability to identify developmental needs and provide effective coaching and mentoring. * Experience in identifying training needs and developing and delivering relevant programs. * Familiarity with managing payroll administration. * Ability to identify and escalate issues to the appropriate departments. * Experience utilizing labor management systems for scheduling and tracking attendance. * Ability to review staffing levels to balance guest service, operational needs, and financial goals. * Participation in employee disciplinary procedures as needed. * Involvement in the employee performance appraisal process, providing constructive feedback. * Experience in contributing to the development and implementation of corrective action plans. * Strong communication skills, both written and verbal. * Analytical and problem-solving abilities. * Ability to attend and actively participate in relevant meetings.

Working Condition

Salary

Basic Salary 5000