Job Summary
As Sous Chef you are the manager on duty, and responsible for making day to day decision to ensure profitability and flow of the restaurant. You will ensure that team member follow all Company procedures and guidelines. You are also responsible for overseeing team member preparation and production of quality food while maintain food safety and cleanliness standards.
Essential Functions
- Must oversee all areas of the kitchen and make sure that all team members are ready to serve the needs of our guests.
- Assumes all the duties and responsibilities of the chef in his absence.
- Assist and assume responsibility for meeting all budgeted costs in the restaurant…. Food, labor, non-food supplies, and supplies general.
- Train and mentor all kitchen staff.
- Assist in performance evaluations in a timely manner so that payroll has them two weeks before effective date.
- Assist in the input of invoice tracking for food and non-food invoices.
- Assist in menu development for menu and seasonal fresh sheet promotions.
- Keep office clean and organized.
- Make sure all walk-ins and freezers are cleaned and organized daily and that all stock is put away.
- Assist in the purchasing of all products.
- Enforce established hotel policies and procedures by our team members
- Keep recipes updated and available to our cooks.
- Make sure menu items and specials are costed properly.
- Keep order guides updated.
- Keep employee information updated.
- Become proficient in working all stations in the kitchen.
- Take active role in labor management by scheduling according to business levels, and sending team member’s home when necessary.
- Take a daily role in conducting line checks to ensure that all products and prep are prepared correctly and are fresh.
- MBA – Manage by Walking Around.
- Ensure that the kitchen stays clean and organized all day long…. Clean floors, boxes picked up, garbage taken out.
- Make sure the kitchen team has all the tools they need to do their job.
- Assist in keeping up with current pricing on our inventories.
- Make sure that all transfers are accounted for.
- Must follow all plating and presentations with all appropriate garnishes and components. As seen in line bible.
- Adjust prep levels to meet the demands of the restaurant.
- Make sure the dish team completes the daily cleaning list.
- Assist other areas as needed or when directed to do so. WE ARE A TEAM
Job Requirements
- Must be willing to work weekends, holidays, and whenever our business level dictates.
- 4 plus years food service experience with prior supervisory experience. High volume experience preferred.
- Manage the team members through proper documentation and progressive discipline procedures.
- Proactive management style.
- Certified in food safety and sanitation through Panhandle Health District.
- Effective daily organization, planning and time management skills
- Maintain a balanced lifestyle.
- Have basic computer skills.
- Pursue continued education, professional growth, and career development.
- Excellent follow through skills.
- Must possess a positive, enthusiastic attitude.
- Provide efficient, courteous service to guests, team members, and other departments
- Must be willing to be calm and organized when busy and willing to work as part of a winning team.
- Must be able to interact and positively motivate the Dockside team, creating an environment that inspires individuals to work for the “team” not themselves.
- Will assist with monthly inventories.
- Proactive management skills.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is required to remain in a stationary position for long periods of time; lift up to 50lbs on a regular basis, demonstrating safe and proper lifting procedures at all times; be in good physical condition to work on their feet for extended periods of time in a fast paced, warm environment.
This description has been designed to indicate the general nature and level of work performed by employees within this position. The actual duties, responsibilities, and qualifications may vary based on assignment or group.
COMPENSATION & BENEFITS OPPORTUNITIES
Work Perks:
- Employee meal program
- FREE parking
- Uniform provided - with in-house laundry
Medical, Dental, Vision & Life Insurance, Flexible Reimbursement Plan:
- Full Time Employees are offered these benefits first of the month following 60 days of employment
- Must maintain a minimum of 30 hours per week or more.
- Variable hour team members could be eligible 12 months after their date of hire, with supervisor approval, so long as they have averaged 30+ hours per week throughout their first year.
401K Plan:
- Team members are eligible to participate at the age of 21 or greater and at the 1st of the month following 60 days of employment.
- 50% match up to a 4% contribution from the team member.
PTO:
- 6 months gets 7 PTO days - 728 hours (average 28 hours per week)
- 1 year gets 10 PTO days - 1,456 hours (average 28 hours per week)
- 2-4 years gets 15 PTO days - 1,456 hours (average 28 hours per week)
- 5+ years gets 20 PTO days - 1,200 hours (average 23 hours per week)
Holiday Pay:
- Hourly team members who work on Thanksgiving and Christmas will be paid their wage at time and a half.
Employee Discounts:
- Team members enjoy 10-25% off at our beautiful Spa, 20% off at Hagadone Restaurants and Lounges (includes immediate family members and 2 friends), Free daily cruises (team member only, upon availability), and discounted room rates just to name a few!