Sous Chef at SaltRock Southwest Kitchen

Job Description The Sous Chef plans, organizes, controls and directs the work of team members in the kitchen. Responsible for food preparation while ensuring superior quality and consistency. This position also controls costs and manages inventory to maximize efficiency and profits. Guest Management

• Ensure guest delight with quality and presentation of all menu items.
• Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments.
• Train wait staff to answer all questions pertaining to existing menus.
• Attend team briefings.
• Conduct team briefings as needed. Culinary Management/Production
• Deputise in the Executive Chef's absence.
• Ensure all team members are familiar with the day's requirements.
• Ensure that the necessary stocks are on hand at the right quality and quantity.
• Ensure that fair discipline is maintained.
• Ensure that all staff is treated fairly and with respect.
• Ensure that all Health and Safety regulations, are being strictly adhered to.
• Ensure that all maintenance problems are timeously reported and followed up.
• Ensure that all communications between restaurant and kitchen run smoothly.
• Ensure that each cook receives the correct orders for the appropriate tables.
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• Ensure that regular on-the-job training is carried out so that staff performs their duties correctly.
• Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored. Culinary
• Excellent knowledge of cutting edge buffet presentation and set ups
• Has a modern and trendy approach to food.
• Has a restaurant approach to food presentation and preparation yet able to produce them on a large scale.
• Able to create personalized and creative food amenities
• Aware of all current food trends and able to incorporate them in our operation
• Aware of up to date culinary cooking techniques Financial Management
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Administrative duties Staff payroll, scheduling, maintaining operational records, assist in development of kitchen policies and procedures
• Special Projects and Events Assist in planning and executing any special events, catering and private dining Participate in promotional activities, such as cooking classes or chef's tables.

Requirements Education High school diploma and a culinary degree are required. College degree is preferred. Experience Experience in a 5 star/5 Diamond establishment Experience in a similar operational area Strong experience in a leadership role (is preferred) Leadership Competencies People Management and development Influence Communication Developing relationships Planning for Action Analyzing information Decision Making Business Development Motivation Business management Profitable business Service Excellence Quality/Improvement Employee satisfaction

Source:

Hospitality Online