Sous Chef

Summary:

To participate, coordinate and supervise the activities of all associates engaged in the preparation of food items while exceeding members and guest expectations and meeting budgeted goals for labor and food cost.

Essential Duties and Responsibilities:

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 for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• To plan and organize the kitchen, daily production according to menus and requisitions
• To train, coach, supervise and assist all culinary and steward staff in their daily work and assignments
• To supply recipes, suggest methods and train all associates in their daily work assignments
• To work closely with all chefs managers in developing their à la carte menus & special offerings
• To establish a high level of consistency in the preparation and presentations of foods
• Responsible to administer and organize all relevant administrative paperwork.
• Responsible to maintain labor, food, and operating cost as budgeted and in line with business levels
• To observe and supervise that all sanitation and safety procedures and standards are followed and maintained.
• To produce weekly schedules in a timely manner
• Review on a daily bases, miss-punches - approaching OT and change appropriately when needed
• To up-keep the maintenance and cleanliness of the burgee kitchen and hallways and expo areas at all time
• To revise the menus and recipes seasonally and annually according to sales reports, members and guest feed back
• To attend all BEO Meetings, and update all food production sheets
• To follow the associate hand book and reinforce ORC rules of conduct and policies
• To post a weekly associate schedule every Thursday consistent with business levels
• To purchase food daily in a timely manner and conduct inventory and as needed
• To conduct sanitation and food safety weekly training using the Culinary Training Sheets
• To conduct monthly communication meetings with minutes for all burgee associates.
• To develop and update training manual with recipes and photos
• To attend all required meetings and ORC University development classes as needed
• To keep an update the ORC Hurricane plan book, to train subordinates in emergency procedures
• To be able to take charge in any emergency
• To produce all necessary reports