SOUS CHEF F/T
Company: Hampton Hall Club Inc
Location: Bluffton
Posted on: May 9, 2024
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Job Description:
Sous ChefPosition Summary:Accountable for overall success of the
daily kitchen operations. Exhibits culinary talents by personally
performing tasks while leading the staff and managing all food
related functions. Works to continually improve member and employee
satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent, high quality product is
produced. Responsible for guiding and developing staff including
direct reports. Must ensure sanitation and food standards are
achieved.Duties and Responsibilities:In all functions of the
position choose excellence over easyUphold the standards set forth
by the Hampton Hall Culinary Team Guiding PrinciplesEnsuring
Culinary Standards and Responsibilities are MetManage kitchen shift
operations and ensure compliance with all Food and Beverage
policies, standards and procedures.Estimate daily production needs
on a weekly basis and communicates production needs to kitchen
personnel daily.Assists Executive Chef with all kitchen operations
and preparation.Prepares and cooks all food types, either on a
regular basis or for special guests or functions.Develops, designs,
and/or creates new applications, ideas, relationships, systems, or
products, including artistic contributions.Assists in determining
how food should be presented and creates decorative food
displays.Maintains purchasing, receiving and food storage
standards.Ensures compliance with food handling and sanitation
standards.Performs all duties of kitchen managers and employees as
necessary.Recognizes superior quality products, presentations and
flavor.Ensures compliance with all applicable laws and
regulations.Follows proper handling and right temperature of all
food products.Operates and maintains all department equipment and
reports malfunctions.Checks the quality of raw and cooked food
products to ensure that standards are met.Leading Kitchen
OperationsSupervises and coordinates activities of cooks and
workers engages in food preparation.Leads shifts while personally
preparing food items and executing requests based on required
specificationsUtilizes interpersonal and communication skills to
lead, influence, and encourage others; advocates sound
financial/business decision making; demonstrates honesty/integrity;
leads by example.Encourages and builds mutual trust, respect, and
cooperation among team members.Serves as a role model to
demonstrate appropriate behaviors.Maintains the productivity level
of employees.Ensures employees understand expectations and
parameters.Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same
within the team.Ensures policies are administered fairly and
consistently.Communicates performance expectations in accordance
with job descriptions for each position.Recognizes successful
performance and produces desired results.Ensuring Exception Member
ServiceProvides services that are above and beyond for members
satisfaction and retention.Manages day-to-day operations with a
members first focus, ensuring the expectations of the members is
met and exceeded on a daily basis.Sets a positive example for guest
relations.Empowers employees to provide excellent member
service.Interacts with members to obtain feedback on product
quality and service levels.Handles member problems and
complaints.Maintaining Culinary GoalsAchieves and exceeds goals
including performance goals, budget goals, team goals, etc.Develops
specific goals and plans to prioritize, organize, and accomplish
your work.Utilizes Jonas Labor Management functions to effectively
schedule to business demands and for tracking employee time and
attendance.Trains employees in safety procedures.Managing and
Conducting Human Resource ActivitiesIdentifies the developmental
needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge and skills.Improves service by
communicating and assisting individuals to understand member needs,
providing guidance, feedback, and individual coaching when
needed.Participates in the employee performance appraisal process,
providing feedback as needed.Brings issues to the attention of the
Executive Chef as necessary.Additional ResponsibilitiesProvides
information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.Analyzes
information and evaluating results to choose the best solution and
solve problems.Attends and participates in all pertinent
meetings.Education and Experience:High school diploma or GED; 4
years of experience in the culinary, food and beverage, or related
professional areas.-or-2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management or related major;
2 years experience in the culinary, food and beverage or related
professional area.#HHCby Jobble
Keywords: Hampton Hall Club Inc, Summerville , SOUS CHEF F/T, Hospitality & Tourism , Bluffton, South Carolina
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