Current jobs related to Red Hat Grille Culinary Supervisor - Mescalero, New Mexico - Casino Apache Travel Center

Position Title: Sous Chef

Reports To: Executive Chef, Director of Food & Beverage

Supervises: Kitchen Staff in Outlet

Position Summary

The Sous Chef plays a crucial role in overseeing the daily operations of the kitchen, ensuring the smooth functioning of all Food and Beverage outlets.

Key Responsibilities and Expectations

• Competency
• Demonstrates and communicates Hospitality Standards and Performance Expectations.
• Knows where to find necessary information to meet operational standards.
• Exhibits technical skills essential for task completion.
• Understands and conveys the behavioral values required for successful task execution.
• Takes initiative in problem-solving when solutions are not readily available.
• Knows how to seek assistance when necessary to achieve objectives.
• Possesses comprehensive knowledge of products and services offered.
• Provides guests with accurate information and addresses comments or complaints promptly and professionally.
• Performance
• Meets expected outcomes and standards in key responsibilities and operational procedures.
• Adapts to challenges and finds innovative solutions to achieve desired results.
• Acts independently to address guest or internal customer needs in the absence of guidance.
• Responds positively to change by applying skills effectively.
• Supports the Quality Goal: "Do it right the first time."
• Maintains the integrity of property and equipment, ensuring cleanliness and good repair.
• Offers suggestions for performance enhancement.
• Behavior
• Exhibits behavior that aligns with company standards (Mission, Values, Hospitality Behaviors).
• Approaches tasks with enthusiasm and motivates others to do the same.
• Maintains a positive demeanor in all situations.
• Respects the individuality of team members and fosters open communication.
• Speaks positively about guests and colleagues in all circumstances.
• Treats everyone with respect.
• Service
• Prioritizes serving others.
• Identifies and communicates the needs of guests effectively.
• Takes prompt action to meet or exceed guest expectations.
• Seeks opportunities to enhance service delivery.
• Provides assistance beyond job responsibilities to support overall success.
• Takes ownership of guest issues until resolved.
• Professionalism
• Adheres to company appearance standards.
• Upholds the reputation and image of the organization in all situations.
• Attendance
• Complies with attendance policies.
• Notifies supervisors of potential absences in advance.
• Required to participate in special events and activities.
• Communication
• Shares essential information with colleagues in a timely manner.
• Ensures smooth information transfer between shifts.
• Listens actively to feedback and acts on it when possible.
• Asks clarifying questions to understand expectations.
• Reports guest feedback to management.
• Informs management of any operational issues.
• Team Collaboration
• Prioritizes team success over individual accomplishments.
• Supports colleagues in achieving their goals.
• Takes initiative to resolve conflicts within the team.
• Contributes to the success of other departments.
• Shares ideas for improving team performance and guest satisfaction.
• Engages in discussions that promote progress during meetings.

1. Essential Duties and Responsibilities include:

• Overseeing all kitchen operations;
• Planning and preparing daily and weekly menus;
• Creating specials to test new menu items;
• Pricing new menu items to align with food cost objectives;
• Utilizing approved vendors for food and kitchen supplies;
• Addressing customer and food-related issues according to company standards;
• Managing kitchen staff schedules within budget constraints;
• Regularly communicating with kitchen and steward staff;
• Implementing new standards to enhance operations;
• Collaborating with Executive Sous Chef for staff training and accountability;
• Monitoring and reporting on departmental budgets;
• Ensuring kitchen equipment is maintained to operational standards;
• Setting departmental goals for success;
• Involving team members in operational goals;
• Conducting daily inspections for quality assurance;
• Utilizing guest feedback to improve services;
• Determining staffing needs for timely service delivery;
• Supervising food preparation activities;
• Analyzing recipes for menu pricing;
• Instructing kitchen staff in food preparation techniques;
• Recruiting and hiring kitchen personnel;
• Ordering necessary supplies for efficient operations;
• Coordinating planning and budgeting for food operations;
• Estimating supply needs and costs;
• Documenting production data;
• Planning and supervising food preparation across multiple kitchens;
• Arranging for equipment maintenance;
• Collaborating on recipe and menu development;
• Meeting with clients to discuss special event menus;
• Performing additional duties as assigned.

1. Supervisory Responsibilities

Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development, performance reviews, and conflict resolution.

1. Education and Experience Requirements

Must embody company values reflected in Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all tasks with enthusiasm and fosters a collaborative environment.

• High School diploma or GED with a minimum of five years of relevant experience, including two years in a supervisory role within a high-volume dining establishment. Equivalent education and experience may be considered. Culinary degree or certification preferred. Proficiency in Excel and Microsoft Word is required.

1. Physical Demands

The physical demands described are representative of those required to perform essential duties.

Team members frequently stand, walk, use hands, reach, stoop, kneel, or crouch. Must be able to lift and/or move up to 50 pounds and stand for extended periods.

1. Work Environment

The work environment is typically loud, with potential exposure to smoke and biohazardous materials. Team members may encounter high-stress situations.