Sous Chef - Nectar Room/Saltbreeze

Description

• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicat ing the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Determin ing how food should be presented and creating decorative food displays.
• Administer ing the performance appraisal process for direct report managers.
• 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.
• 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 .
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Effectively plan and execute culinary activations and events.
• Analyz ing information and evaluating results with Chef de Cuisine to choose the best solution and solve problems.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Follow ing proper handling and right temperature of all food products.
• Maintain ing purchasing, receiving and food storage standards.
• Ensur ing compliance with food handling and sanitation standards.
• 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.
• Providing direction for all day-to-day operations.
• Train ing kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships .
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Empower ing employees to provide excellent customer service. Establish ing guidelines so employees understand expectations and parameters. Ensur ing employees receive on-going training to understand guest expectations.
• 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.
• Manag ing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Establish ing goals including performance goals, budget goals, team goals, etc.
• Monitor ing t he quality of raw and cooked food products to ensure that standards are met.
• Respond ing to and managing guest problems and complaints.
• Ensuring property policies are administered fairly and consistently.
• Promoting an atmosphere of continual innovation and improvement.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Improv ing service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Review ing comment cards, guest satisfaction results and other data to identify areas of improvement.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product .
• Interact ing with guests to obtain feedback on product quality and service levels.

Requirements

• Knowledge of Asian Cousine is essential.
• Ensur ing employees maintain required food handling and sanitation certifications.
• Provid ing and support ing service behaviors that are beyond customer satisfaction and retention.
• Display ing leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Manag ing employee progressive discipline procedures for areas of responsibility.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major .
• Observ ing service behaviors of team members and providing feedback to individuals and or managers.
• Identi fying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Executive Chef of Signature Dining ; demonstrates honesty/integrity; leads by example.
• Recogniz ing superior quality products, presentations, and flavor.
• High school diploma or GED; 4 years' experience in culinary , food and beverage, or related professional area .

Benefits

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

Training + Development

Interview process

Visa Sponsorship

Security clearance