Compensation Amount:
54,080.00 USD Annual
Job Summary:
The Production Sous Chef manages the day-to-day operation of all food and beverage services, and directly supervises Lead Cooks, and Cooks. The Sous Chef must cultivate a team environment that provides exceptional customer service while ensuring all team members perform at a consistently high level. The Sous Chef is responsible for the daily culinary production, preparation, and presentation of food and beverages, including catering and special events. The Sous Chef assists the Production Chef in planning and directing dining and lounge facilities operations in order to achieve operational and financial goals, while ensuring food and beverage portions and quality meet client objectives. This is a working Production position.
Job Description:
ESSENTIAL DUTIES AND RESPONSIBILITIES
Supervises daily food production and work schedules of staff and coordinates assignments to ensure economical and timely food production
Supervises, completes payroll, schedules, mentors, praises, and disciplines the food and beverage service staff
Conducts weekly training to develop develops hourly production staff in all aspects of culinary arts
Participates in the culinary operation to ensure proper production, distribution of assignments, and prompt, safe, and efficient preparation of food and beverage menu items
Assists in ensuring the integrity of a safe facility environment including standard operating procedures (SOPs) for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene
Assists in planning and developing menus based on client preferences and provides direct oversight of all dining and lounge facility food and beverage service production
Assist in the development, implementation, and maintenance of food and beverage service in accordance with Statement of Work (SOW) requirements, client preferences, and GSI corporate policy
Inspects food and food preparation methods and locations to maintain integrity of established quality standards and sanitation regulations
In conjunction with inventories and predicted volume, estimates food and beverage requirements and associated costs and requisitions or purchases supplies accordingly and within established parameters
Investigates, responds to, and resolves food and beverage quality and service complaints
Monitors customer flow and determine daily food and beverage supply needs
Maintains control and accuracy of inventory of food, beverage, and supplies
Maintain accurate accounting and tracking of movement all food and non-food items
Notifies the Production Chef of all unusual events, circumstances, or other safety or quality control issues
Meets or exceeds all Federal and State Health standards for sanitation of food and beverage service areas
Works in conjunction with the Production Chef to make requisitions for supplies
Cross trains to serve as the Bar Attendant, Financial Coordinator, and Production Chef
Fully understands that operations may require non-traditional work hours
Supports other duties as assigned based on operational requirements
SUPERVISORY RESPONSIBILITIES
Supervises all food and beverage service production and utility staff to maintain integrity of the overall direction of the dining facilities.
Through direct supervision ensures compliance with all local client and GSI corporate policies and applicable laws.
Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
SKILLS, EDUCATION AND KNOWLEDGE REQUIRMENTS
High School Diploma/G.E.D. equivalent required; Degree or Certificate from a Culinary technical school, or seven years related experience and/or training; or equivalent combination of education and experience.
Food Safety Certification to include ServSafe Food Protection Manager.
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