Sous Chef

Sous Chef Equinox Hospitality Arlington, TX Job Details Full-time 7 hours ago Qualifications Budget management Food safety management Customer retention Quality assurance within food and beverage industry Guest relations Operations management New product development Regulatory compliance Safety standards in production Shift management Managing hospitality teams Sanitation procedures Team development Overseeing compliance functions Team management Production planning Plating Kitchen staff training Employee relations management Mentoring Quality inspection Quality control operations Purchasing Materials management in food and beverage Kitchen staff scheduling Senior level Training Production scheduling Time & attendance systems Communication skills Full Job Description Job Summary Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Activities & Responsibilities Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. 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. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. 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. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations ? Supervises and coordinates activities of cooks and workers engaged in food preparation. ? Leads shifts while personally preparing food items and executing requests based on required specifications. ? 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. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service 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. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing the Culinary Team Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates. ? Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. ? Participate in required MOD coverage. ? Perform any other duties as requested or assigned by management. Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character ? they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you.