Executive Chef Assistant
3 weeks ago
The Sous Chef is responsible for managing the daily operations of assigned kitchens, ensuring profitability and quality standards are met. This role provides direction to line employees to improve department operations and assists with food production as needed.
Key Responsibilities- Interact with other Department Heads to ensure smooth operations
- Encourage and motivate employees to achieve their best
- Be accessible and available to employees to address their concerns
- Consistently demonstrate excellent people skills when dealing with employees and guests
- Assist with administering, coordinating, and distributing information to all kitchen employees
- Maintain accurate paperwork for scheduling, payroll, and employee records
- Provide Human Resources with necessary information to keep personnel files current
- Observe employee performance in assigned kitchens
- Ensure employees adhere to established policies and procedures
- Provide feedback to the Executive Chef, Executive Sous Chef, and Sous Chef for preparation of kitchen employee performance reviews
- Ensure kitchen cleanliness and quality physical appearance of each kitchen
- Ensure a neat, clean, and safe working environment
- Organize and maintain food storage, rotation, and utilization
- Ensure guest satisfaction (i.e., food quality, production, presentation) and resolve guest complaints
- Assist with ordering food products and ensuring quality of these products
- Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation
- Demonstrate to Line staff how to properly prepare menu items
- Demonstrate to Prep staff and Butchers how to properly prepare and store food items
- Conduct daily inspections of assigned kitchens and delegate job tasks and responsibilities
- Complete food ordering and approve requisitions
- Assist with developing, implementing, and maintaining new recipes, presentations, and products
- Implement daily 'special' menu at the direction of the Executive Chef or Executive Sous Chef
- Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve operations
- Present needs of the department to the Executive Chef, Executive Sous Chef, and Sous Chef
- Complete special projects as directed by the Executive Chef or Executive Sous Chef
- Assist in job duties and responsibilities of kitchen employees when business dictates
- Assist in creating, implementing, and monitoring action plans to minimize costs and ensure budgetary goals are met
- Maintain established food par levels and accurate paperwork for inventory
- Perform other related duties as assigned or requested
The Sous Chef directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Spa-Go policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources, addressing complaints, and resolving problems.
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