BIEN SHUR SOUS CHEF

Position Summary

Responsible for all aspects of the kitchen operation.  Monitors overtime, labor, and food costs.  Supervises food production personnel, assists with food production tasks as needed, and ensures that quality and cost standards are consistently attained.  Maintains excellent communications and work relationships with the restaurant services staff and restaurant manager.

Supervision Exercised

Supervised by the Executive Chef. 

Supervises the First Cooks.

Major Duties and Responsibilities

1. Gives high priority to continuous employee training, to build a capable, motivated and stable team of culinary professionals.

2. Interacts with guests regularly to ensure the service and food quality meet the expectations of the guests.

3. Ensures all menu orders are prepared to the satisfaction of the customer in quality, creativity and presentation.

4. Maintains the highest level of cleanliness and sanitation in the fine dining kitchen and encourages the employees to always adhere to safe sanitary work practices.  Assure that all kitchen equipment is in safe and proper working condition. Coordinates any necessary repairs immediately with the maintenance department.

5. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

6. Conducts interviews.

7. Maintains detailed individual performance journals and conducts performance appraisal reviews for staff members.

8. Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned.

9. Keeps the Executive Chef informed on a timely basis of any undue variance from expected results.

10. Responsible for introducing new, creative menu items regularly based on current culinary trends.

11. Performs other job-related duties as assigned.

Secondary Duties and Responsibilities

Knowledge, Skills and Abilities

1. Ability to supervise and direct the work of employees.

2. Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.

3. Exhibiting a strong motivational commitment to the organization.

4. Ability to write and prepare standard reports and documents.

5. Knowledge of restaurant operations.

6. Knowledge of minimum temperature requirements for food/drink preservation.

7. Knowledge of purchasing requirements and regulations desirable.

8. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.

9. Knowledge of supplies, equipment, and/or services ordering and inventory control.

10. Knowledge of soups and sauces preparation.

11. Ability to monitor and/or maintain quality control standards.

12. Ability to understand and follow specific instructions and procedures.

13. Ability to read, understand, follow, and enforce safety procedures.

14. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.

15. Knowledge of organizational structure, workflow, and operating procedures.

16. Knowledge of food preparation and presentation methods, techniques, and quality standards.

17. Ability to proficiently use Microsoft Office programs and POS systems.

18. Ability to lead and train staff and/or students.

19. Ability to work well under pressure in a fast-paced environment.

Minimum Qualifications, Education and Experience

Required:

1. High School Diploma, GED certification or equivalent.
2. Three (3) years’ experience in a full service restaurant or food service operation including one (1) year in a supervisory capacity.

Preferred:

1. Culinary Degree.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.