Position Summary:
Leads the daily activities of the back-of-house operations and employees in accordance with
company policies and procedures and works concurrently with the Executive Chef and General Manager ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Requirements:
Primary Duties and Responsibilities (includes but not limited to): This role will work closely with Executive Chef to:
- Maintain professional appearance standards as directed in the Company Employee Handbook
- Ensuring that all the needs of the guests are exceeded
- Ensures the general cleanliness of the back-of-house, and the entire venue
- Conducts decision-making process for interviewing, hiring, and training new hires
- Oversee the scheduling, growth opportunities and employee development of all back-of-house employees
- Responsible for all back-of-house hourly employee's job performance
- Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability
- Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events
- Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing
- Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards
- Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance, and SOP's
- Responsible for employee scheduling, planning, directing work to the team
- Daily Preparation of food during the assigned shift
- Responsible for assisting in maintaining budgets within guidelines
- Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures
- Responsible for purchases of small wares and day-to-day operating supplies
- Review food and labor costs of the entire food operation with the Executive Chef
- Continually review kitchen operations for improvements in the food production area
- Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing, and sizes of portions are as prescribed
- Gives instructions to cooking personnel fine points of cooking, as well as providing training
- Interviews, hires, trains, evaluating employee performance, rewarding, and disciplining employees
- Addressing complaints and resolving problems
- Assumed responsibility for the kitchen in absence of Executive Chef
- Follow established company and departmental standards for personal appearance and behavior
- Ensures Department of Health and company sanitation standards
- Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies
- Coaches and develops back-of-house employees by setting clear guidelines and expectations
- Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances
- Ensures all employees are compliant with all back-of-house standards and procedures
- Possesses in-depth knowledge of all food menus and the venue
- Organize, develop, and produce new recipes for potential new menu items and specials
- Ensures expediting standards
- Communicates clearly and concisely with all employees during service
- Practical knowledge of the job duties of all supervised employees
- Oversees the replacement or repair of all breakage, damage of equipment or furniture
- Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings
- Learn by listening, observing other team members, and sharing knowledge while leading by example
- Portrays a positive and professional attitude
- Demonstrates knowledge of the Company, its partners and supporting hotel environments
- Works as part of a team and provides help and support to all fellow Team Members
Qualities Required for Position
- Minimum 4 years previous culinary experience as a Sous Chef or Senior Sous Chef within a high-volume kitchen setting is essential
- Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred
- Strong menu planning, ability to coach, build a team, problem solving, and leadership skills required
- Demonstrated financial acumen with P&L statements, and labor models are required
- Must be organized, self-motivated, and proactive with a strong attention to detail
- Prof Proficient with computers (Microsoft & Google Products), POS and technology
Physical Demands and Work Environment:
- Must be able to stand, lift and bend for extended periods of time
- Must be able to bend and lift to 50 pounds
- Roles may include job duties or tasks requiring repetitive motion
- Exposure to hot kitchen elements or cleaning materials
- Must be able to work and remain focused in a fast-paced and ever-changing environment
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays
This is not an exhaustive list of all responsibilities, requirements or working conditions associated with this job. Kassi Beach reserves the right to make changes to the above job description whenever necessary.
*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*
