Sam Sneads Sous Chef

Position:                  Sam Sneads Sous Chef
Department:              Chefs

Purpose:          To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.

Primary Responsibilities:
• To provide our guests with an outstanding and unique food experience

• To provide leadership and direction in the production of all food items in assigned areas
• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods
• To oversee the production of all food and to coordinate the execution of all food • Benchmark ever increasing standards of food and food production

• The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
• To take all necessary steps to provide our guest with a Greenbrier experience

Secondary Responsibilities:
• The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
• The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
• The development of positive work environment and team spirit

The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness.

• Analyze Issues & Make Decisions
o Gathers relevant information and facts to analyze issues
o Arrives at sound conclusions based upon analysis
o Makes timely, fact-based, and accurate decisions
o Includes others in problem solving efforts when needed
o Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
o Makes decisions and sets priorities on the basis of a solid problem solving model

• Support Needed Change
o Demonstrates openness to new ideas
o Identifies new and better ways of doing things
o Challenges status quo appropriately
o Proactively supports and encourages needed change in the organization
o Uses passion for improvement to push self and learn to do better
o Drives organization to new levels of achievement
o Anticipates the cultural or environment challenges that will likely be encountered

• Engage Others
o Treats others with respect
o Is accepting of others of all backgrounds
o Listens to others input, and values diverse perspectives
o Acknowledges others’ efforts
o Gives effective feedback and helps others succeed

• Contribute to Teamwork
o Looks for ways to collaborate and involve others with interest in an issue
o Discourages “we” versus “they” thinking
o Prioritizes team success over individual gain
o Builds relationships with key individuals and groups
o Coaches and guides others in work tasks and overall work place safety

• Improve Customer Service Quality and Processes
o Works to improve customer service
o Seeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service
o Identifies, implements, and/or influences ways to improve processes that directly or indirectly impact customer
o Anticipates and prevents problems
o Anticipates guests needs and proactively develops strategies, products and services to meet those needs
o Uses creative innovative measures to exceed guest expectation
o Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement

• Drive for Results
o Demonstrates a sense of urgency to accomplish goals
o Delivers on commitments
o Drives for results in a way consistent with core values
o Plans and executes work effectively and efficiently
o Sets high standards which are reflected in all aspects of his own professional behavior and expects consistent high performance from others
o Gets results the right way
o Develops action plans to achieve goals

• Demonstrate Personal Leadership
o Consistently behaves in accordance with company values and ethical principles
o Shows consistency between words and actions
o Demonstrates openness to feedback and willingness to grow and learn
o Is confident and maintains composure even in stressful situations
o Constructively confronts others openly and directly about performance
o Sets the tone in a positive and progressive manner

• Demonstrate Technical Skills
o Maintains and updates own technical knowledge and skills as determined important to the team
o Shares skills and knowledge with others as needed to perform for and add value to the team or organization
o Continually strives for improvement through situational experience and solicitation of feedback
o Can handle advanced and unusual tasks

Normal Working Hours:
• Shifts as required (evenings and/or days)

Past Work Experience Requirements:
• Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Experience in a broad range of different dining operations and independent restaurants

Educational Requirements:
• High School Diploma or G.E.D. or
• AOS or AS  Degree in Culinary Arts plus 3 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Computer Literate (basic understanding of excel and word programs)

Technical Requirements:
• West Virginia Food Handler’s Permit
• Ability to work quickly and efficiently in a fast paced environment
• Excellent Work Ethic
• Good Time Management and Organizational Skills
• Must be able to lead a highly motivated team
• Must be able to read and follow menus and recipes
• Have a eye for product control and quality of food
• To train team to know what a good product is and how to be consistent
• Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
• Must be innovative and creative

Required Supervision:
• Very little supervision provided
• Ability to complete tasks unsupervised
• Ability to take initiative and ownership to provide the best service for our guests

Other Requirements:
• Consistent demonstration of the Ten Essential Attributes
• Positive attitude
• Responsibility for food and labor costs in area and the drive to control these costs
• Ability to develop relation with co-workers
• Ability to demonstrate tasks to co-workers
• Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently
• Team Player
• Take direction and feedback well
• Self starter
• Production/Quality oriented
• Good time management skills

*Requirements are subject to change