About this role
Sous Chef
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Responsibilities
- As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
- You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
- Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
- Lead and inspire colleagues to reach their full potential through thorough training, follow up and set standards of excellence by always practicing the same.
- Provide training and development opportunities for new and existing colleagues
- Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Sous Chef informed of progress/challenges.
- Comply with and implement objectives, policies, standards and procedures set forth by the Executive Sous Chef and Hotel Management.
- Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
- Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef
- Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
- Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards.