Ensures all culinary standards including recipe compliance and food quality.Sous Chef must be highly engaged and hands-on in day to day operations supporting the Executive Chef. Assists the Executive Chef with managing daily food production including planning and controls. Follows culinary trends and innovates using local sustainable food sources.Ability to assist with and effectively manages culinary staff with a passion and dedication to be “one of the best”.Continuously manages and maintains a safe and sanitary work environment for the staff. Sous Chef also motivates, trains, develops, and directs the back of house culinary staff with preparing and cooking foods to accomplish the objectives of the services operation. Sous Chef will assist with ensuring purchasing and inventory compliance as well as managing food costs and production planning. Sous Chef is responsible for assisting the Executive Chef with managing services with operating oversight by developing and executing strategies to meet department and financial goals. Prefer someone with working knowledge of Microsoft Office products. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Must have strong organizational and analytical skills.Must have the ability to handle multiple tasks without losing focus on priorities. Must have excellent time management skills.Must have the ability to give negative and positive feedback to employees on a daily basis.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
Prefer someone with an Associate's degree in the Culinary Arts or a Culinary Arts certification.Performs other related duties and responsibilities as assigned.Compliance with all company required policies, procedures and processed including but not limited to required training.Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).Responsible for employee retention and reducing employee turnover.Monitors daily manpower planning and schedules employees.Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.Manages daily production of hot and/or cold kitchens for quality and consistency.Ensures safety procedures are adhered to maintain cleanliness through shift to ensure quality product.Responsible for all food items after requisitioning them from the storeroom training and recurrent training of all employees on proper procedures of preparation.Prepares daily production sheet and assigns tasks to employees works with and directs employees through the use of the production sheet and passenger counts.Orders raw material from storeroom and produces extra meals at last minute as needed.Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).Supervises department for quality and quantity ensures items are produced and dated according to specification, and coding system is adhered to correctly.Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.Skills can be reset at Rededication Shrines found in the capital cities of each ESO faction, for a tidy sum of gold. This Skill is found in the Provisioning Skills Skill Line and can be unlocked by gaining experience while having a Skill from that Line on your active Skill Bar. Creates 1 extra serving for each food recipe made.Ĭreates 2 extra servings for each food recipe made.Ĭreates 3 extra servings for each food recipe made.Ĭhef is a Skill in Elder Scrolls Online (ESO).
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