Sous Chef – In Room Dining

Description

• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Analyzing information and evaluating results with Restaurant Chef to choose the best solution and solve problems.
• Maintaining purchasing, receiving and food storage standards.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Effectively plan and execute culinary activations and events.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Determining how food should be presented and creating decorative food displays.
• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Administering the performance appraisal process for direct report managers.
• Ensuring employees are treated fairly and equitably.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Providing direction for all day-to-day operations.
• Observing service behaviors of team members and providing feedback to individuals and or managers.
• Ensuring employees maintain required food handling and sanitation certifications.
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring employees do the same within the team.
• Providing and supporting service behaviors that are beyond customer satisfaction and retention.
• Following proper handling and right temperature of all food products.
• Managing employee progressive discipline procedures for areas of responsibility.
• Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Interacting with guests to obtain feedback on product quality and service levels.
• Recognizing superior quality products, presentations, and flavor.
• Ensuring property policies are administered fairly and consistently.
• Promoting an atmosphere of continual innovation and improvement.
• Establishing goals including performance goals, budget goals, team goals, etc.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product.
• Managing department controllable expenses including food cost, supplies, uniforms, and equipment.
• Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Ensuring compliance with food handling and sanitation standards.
• Responding to and managing guest problems and complaints.

Requirements

• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Restaurant Chef demonstrates honesty/integrity; leads by example.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Benefits

• Participation in a 401(k) plan with a company match
• Paid time off/sick time
• Group medical, dental, vision, life, and disability benefits.
• Complimentary room nights at CoralTree Hospitality managed properties.
• An employee assistance program
• Complimentary team member meals
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

Training + Development

Interview process

Visa Sponsorship

Security clearance