The Sous Chef role at the Pink Shell participates in directing, managing, and inspiring the operations of a kitchen staff serving two high energy beach-side outlets, as well as Banquet operations. Focus is on presenting delicious quality-centered menu items in the beach-side outlets while maintaining a professional demeanor, an enthusiasm for authentic creativity, operational efficiency, and cost effectiveness. Responsibilities also include the development of the kitchen staff by providing effective supervisory guidance and conducting regular training while reinforcing Pink Shell core values.
Essential Duties and Responsibilities:
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Ensures the highest standard of food quality including a focus on deliciousness, proper culinary preparation (hot food hot, cold food cold), freshness and authenticity.
- Operate with genuine hospitality, have a special desire to listen constructively to guest comments, treat the service staff as guest representatives and maintain a respectful decorum amongst the team.
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Trains all associates in the kitchen how to perform their duties to the best of their abilities
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Ensures open, written and verbal communication between managers and associates
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Supervises associates work productivity, breaks, safety and sanitation habits
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Ensures a high standard in food quality by appearance, taste and garnishment of plate
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Ensures all opening and closing duties for cooks, line cooks and prep cooks are completed
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Ensures food is expedited from the front line during meal periods
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Ensures all staff is adhering to standard operating procedures under BMC guidelines
- Reports substandard conditions to supervisors
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Participates and makes recommendations in associate performance reviews and can conduct professionally informed progressive discipline when necessary.
- Participates in the monthly food and beverage inventory
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Ensures food items are properly handled for safety and cost control
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Ensures designated areas are locked at all times
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Develops supervisory and technical skills
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Maintains quality and variety of associate meals
Competencies:
Safety – The employee is safety conscious about the work environment and equipment. The work area is free of debris to prevent trip and slip hazards. All products and equipment are stored in its proper location. All safety guards and other safety devices are in its proper location, are functional, and utilized effectively on a consistent basis. Standard operating procedures, safety work rules and adherence to local, state and federal food preparation practices are followed on a daily basis.
Communications - Oral Refers to the ability to speak clearly and persuasively. Listens and gets clarification. Responds well to questions. Demonstrates group presentation skills. Participates in meetings.
Ensures Accountability – Follows through on commitments and makes sure others do the same. Acts with a clear sense of ownership. Takes personal responsibility for decisions, action, and failures. Establishes clear responsibilities and processes for monitoring work and measuring results. Designs feedback loops into work
Quality Management - Refers to being dedicated to providing the highest quality products and services which meet the needs and requirements of internal and external customers. Committed to continuous improvement through empowerment and management by data, open to suggestions and experimentation.
Collaborates – Works cooperatively with others across the organization to achieve shared objectives. Represents won interests while being fair to others and their areas. Partners with others to get work done. Credits others for their contributions and accomplishments. Gains trust and support of others. Provides the information people need to know to do their jobs and to feel good about being a member of the team.
Experience and Requirements:
- 2+ years of experience as Sous Chef or Kitchen Supervisor
- Or Culinary Degree + 5 years culinary experience
Physical Demands:
The individual needs to occasionally move from all areas in the kitchen. This individual must be able to operate kitchen equipment as well as assist other associates. Lifting 30/40 pounds maximum, with frequent twisting, bending, lifting, reaching, handling, feeling, talking, hearing, tasting. The individual must be capable of reviewing their work for errors and make adjustments as necessary. This individual must be able to be able to stand up to 8 hours a day.
Work Environment:
This associate must be able to work in hot and cold, wet, humid and loud environments for long periods of time.
