sous chef

Role & responsibilities

* Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

* Follows proper handling and right temperature of all food products.

* Assists Executive Chef with all kitchen operations and preparation.

* Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

* Assists in determining how food should be presented and creates decorative food displays.

* Maintains purchasing, receiving and food storage standards.

* Ensures compliance with food handling and sanitation standards.

* Performs all duties of kitchen managers and employees as necessary.

* Recognizes superior quality products, presentations and flavor.

* Ensures compliance with all applicable laws and regulations.

* Operates and maintains all department equipment and reports malfunctions.

* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

* Encourages and builds mutual trust, respect, and cooperation among team members.

* Serves as a role model to demonstrate appropriate behaviors.

* Maintains the productivity level of employees.

* Ensures employees understand expectations and parameters.

* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

* Ensures property policies are administered fairly and consistently.

* Provides services that are above and beyond for customer satisfaction and retention.

* Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

* Sets a positive example for guest relations.

* Empowers employees to provide excellent customer service.

* Interacts with guests to obtain feedback on product quality and service levels.

* Handles guest problems and complaints