The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our Tribe, guests, vendors and our community. The Sous Chef manages costs, builds Tribe membership and maintains accountability for achieving success in these areas.
Frequent walking, kneeling, bending and reaching. Able to stand and be active for extended periods of time which may be at least 8 hours per shift. Able to bend at the waist and lift items up to 50 lbs. to waist level. Must be able to lift, move and carry up to 20 pounds frequently. Manual dexterity and eye/hand coordination. QUALIFICATIONS: High school degree or high school equivalency required. Previous supervisory and hospitality industry experience preferred. 2-4 years of food preparation experience. Must be at least 18 years of age.
Delivers genuine hospitality to our guests so they are compelled to comment. Creates an environment that results in our Tribe Members increased sense of pride, commitment and desire for a career with Tavistock. Commitment to coaching, teaching and developing our Tribe Members. Commitment to delivering excellent food to our guests. Listens attentively and seeks feedback to continuously improve the guest experience. Describes our restaurant with pride and passion. Has a teamwork mentality that recognizes that each Tribe Member is equally important to the success of the team. Consistently lives the vision and values of the company. Celebrates every shift with energy and can-do attitude. Has a positive impact on all members of the Tribe. Is reliable and dedicated to the achievement of perfection through attention to detail and a passion for our guests experience. Generously offers help wherever needed. Flexible and works well in a constantly changing environment. DUTIES: Understands company goals and objectives for providing outstanding guest service and accomplishes those goals through effective communications, training, coaching, and education with the Tribe Members. Ensures the daily execution of the mission statement and core values. Complies with company policies, practices and procedures and communicates all changes to Tribe Members Coach and train Tribe Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations and following up to increase their performance and morale. Conducts interviews following proper hiring and selection procedures. Hold Tribe Members accountable to our high standards through effective coaching and communications. Trains and monitors Tribe Members performance to ensure proper food preparation, sanitation and safety procedures are executed. Provide Tribe Members with immediate constructive performance feedback to maintain performance strengths and to provide opportunities for improvement. Works all stations in the Back of House to assist Tribe Members during peak times and to maintain service and quality standards. Prepare and assemble menu items according to guests requests. Create, cost and prepare daily specials. Communicate daily specials, shift priorities and daily productions to all Tribe Members to ensure they are prepared and set up for success. Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adheres to alcohol awareness procedures. Set up kitchen with tools, preparation sheets, and materials to ensure the Tribe Members have the tools needed to prepare fantastic and safe food. Conduct line checks by inspecting, touching and tasting food items to ensure freshness, proper temperature and storage and recipe adherence. Monitors ticket times and calling for food runners to ensure food is prepared and served in a timely fashion. Delegate closing duties, cleaning duties and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day s operations. Inspect, count and perform inventory levels of walk-ins, freezers, prep area, coolers and dry storage. Monitor and control food, beverage and labor costs using established methods to meet goals for the restaurant. Ensure delivery area is clean and safe to receive deliveries. Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock s standards. Assume Chef s duties in the absence of the Executive Chef. Attend training modules for on going development.
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