Tdr - Sous Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES  

The following and other duties may be assigned as necessary: 

• Provide friendly, fast, and helpful customer service to all guests and team members. 


• Responsible for providing guidance and daily supervision to staff in the department.  Supports and administers operational goals and monitors achievements of performance and profit objectives. 


• Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. 


• Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. 


• Responsible for supporting compliance to departmental budgets. 


• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. 


• Ensures customer service standards are followed by all team members and addresses issues as they arise.  


• Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.  


• Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. 


• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.


• Maintains strict confidentiality in all departmental and company matters. 

SUPERVISORY RESPONSIBILITIES â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯â€¯   

This job may or may not have supervisory responsibilities.  

• Responsible for staff development and training programs.


• Responsible for rewards and recognition program to maximize employee engagement. 


• Evaluates team members within department and delivers constructive feedback to employees in regards to performance. 


• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. 


• Manages work procedures and expedites workflow. 


• Provides recommendation for employee performance (disciplining, coaching, and counseling)


• Ability to earn and maintain ServSafe certification 

QUALIFICATION REQUIREMENTS   

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. 

• Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year previous supervisory experience required. 


• Must have excellent verbal and written communication skills.


• Must be proficient in Microsoft applications (Excel, Word, and Outlook).


• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. 


• Ability to write reports, business correspondence, and procedure manuals.   


• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 


• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.


• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.