Sous Chef - E

JOB DUTIES

• Ensure that department goals are communicated, understood and met by Kitchen team members. 
• Ensure that Kitchen employees are trained on technical and service aspects of the job. (e.g., food or room preparation, customer service).
• Provide constructive feedback to employees to help them to perform their jobs better.
• Monitor and inspect food and beverage deliveries. 
• Inspect food and beverage outlets for proper storage, sanitation, security, neatness and rotation of inventory.
• Ensure that Kitchen have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment)
• Partner with the Executive Chef to continually collaborate on the performance of the menu, both on guest feedback & profitability. 
• Ensure entire menu is available daily and ensure hours of service are adhered to.
• Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
• Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments. 
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Oversee all kitchen operations including the management of the culinary staff members and their responsibilities.
• Support Executive Chef, and execute in the absence of : Knowledge of all production for outlets and banquet, knowledge of all hot food production for outlets and banquets, Learn and uphold all state health, safety and alcohol service laws.
• Maintain a neat and clean personal appearance at all times including uniform as designated by the Food and Beverage Director.
• Supervise and coordinate kitchen line brigade.
• Supervise cookery methods, portion control, garnishes and substitutions.
• Prepare, order and inventory supplies for the Executive Chef.
• Support Executive Chef by maintaining cost control and loss prevention systems while working to enhance revenue.
• Work with Executive Chef to design and develop seasonal and specific menu promotions.
• Attend regular meetings.
• Complete monthly inventory.
• Work with vendors to assure the highest quality, best value purchasing.