Senior Sous Chef

• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serves as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of employees
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Ensures employees understand expectations and parameters
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
• Celebrates successes by publicly recognizing the contributions of team members
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Recognizes superior quality products, presentations and flavor
• Ensures compliance with food handling and sanitation standards
• Follows proper handling and right temperature of all food products
• Ensures employees maintain required food handling and sanitation certifications
• Assists Executive Chef with all kitchen operations
• Maintains purchasing, receiving and food storage standards
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Checks the quality of raw and cooked food products to ensure that standards are met
• Assists in determining how food should be presented and creates decorative food displays
• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Observes service behaviors of employees and provides feedback to individuals
• Strives to improve service performance
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Empowers employees to provide excellent customer service
• Sets a positive example for guest relations
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
• Trains employees in safety procedures
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
• Manages payroll administration
• Brings issues to the attention of the department manager and Human Resources as necessary
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Participates in employee progress discipline procedures
• Participates in the employee performance appraisal process, providing feedback as needed
• Participates in the development and implementation of corrective action plans
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluates results to choose the best solution and solve problems
• Attends and participates in all pertinent meetings

• High school diploma or GED
• 4 years experience in the culinary, food and beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years experience in the culinary, food and beverage, or related professional area

Bonus Eligible