F&B Sous Chef

SUMMARY:

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following:

• Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times.

• Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House.
• Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing.
• Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation.
• Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager.
• Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees.
• Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner.
• Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation.
• Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report.
• Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication.

• Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership.

EDUCATION / EXPERIENCE:

High school Diploma or equivalent and Culinary Degree from an Accredited Institution

Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required