Overview
The Sous Chef, along the Executive Chef will be overseeing the direction of the kitchen’s daily activities in accordance with OVG Hospitality policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The sous chef will have all cooks reporting directly into them and will have complete oversight in creation of employee work schedules and management of team members on site.
The Sous will provide oversight and resolution responsibility for employee performance issues. The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
This is a key position for the effective and profitable operation of the business. The Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a salary of $43,000 to $53,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
- Responsible for management of the daily activities of all team members in assigned kitchen units
- Creation and management of team member schedules in accordance with scheduled events
- Develop and initiate training and ongoing development for all culinary team members
- Oversight of all culinary operations on event based days as well as prep days
- Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
- Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
- Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
- Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
- Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
- Ensure that all food safety standards are followed.
- Communicate with supervisors, peers and subordinates.
- Make decisions and solve problems. Organize, plan and prioritize work.
- Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
- Other duties as assigned by Executive Chef.
Qualifications
- High school diploma or equivalent GED.
- Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
- State issued Health Certificate and immunizations are required.
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
- Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
- Ability to be self-directed while working in a team-oriented environment.
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.