Exe. Sous Chef-250 (E)

Description

1. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

2. Establish the day's priorities and assign production and preparation tasks for staff to execute.

3. Create daily menu specials and receive feedback from Executive Chef.

4. Review banquet event orders and make note of any changes.

5. Communicate both verbally and in writing to provide clear direction to staff.

6. Take physical inventory of specified food items for daily inventory.

7. Meet with the Steward to review equipment needs, banquet plate up

assistance, cleaning schedule/project status, health/safety and sanitation

follow- up.

8. Ensure that staff report to work as scheduled; document any late or

absent employees.

9. Ensure that each kitchen work area is stocked with specified tools,

supplies and equipment to meet the business demand.

10. Ensure that recipe cards, production schedules, plating guides,

photographs are current and posted.

11. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

12. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

13. Observe guest reactions and confer with service staff to ensure guest satisfaction.

14. Conduct frequent walk- through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

15. Assist The Executive Chef in menu development and execution.

16. Work with catering department to ensure guest satisfaction and

Exceeding and/or meeting guest expectations.

17. Review sales and food cost with the Executive Chef to ensure the

department is meeting budgeted costs.

18. Ensure that excess items are utilized efficiently.

19. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

20. Maintain hotel policies and standards.

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