Easter Seals Jobs

Job Description Summary The Sous Chef is responsible for leading, supervising and coordinating all activities of the culinary team to ensure that food preparation and production consistently meets and exceeds quality and safety standards. The role's primary responsibility is to help drive results through the entire Culinary department. In this role, the Sous Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. Job Description Principle duties and responsibilities (Essential Functions) include: Operational/Functional: Assist in leading the Culinary Department and in providing direction for day to day operations. Supervise and coordinate the food preparation and production. Assign specific tasks to the kitchen staff. Ensure food preparation and production is done in a way that meet sanitation, safety and quality standards. Cook, carve meats, and prepares dishes during rush periods and banquets and other social functions. Assumes responsibility for the Kitchen in absence of the Executive Chef. Write and test recipes. Create menus and food displays and provide guidelines for food presentation to Kitchen staff. Monitor the quality of all food products in the kitchen to ensure standards are being met. Supervise and ensure strict compliance to recipe card system and maintains quarterly audit of system. Attends all mandatory meetings and conduct regular department meetings. Review BEOs, make notes, develop, and assign production and preparation tasks accordingly. Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment. Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed. Work with the Catering Department to develop special menus for functions. Monitor payroll, approve timesheets, and process payroll at the end of the pay period. Ensure all Sonesta safety and sanitation standards are adhered to. Maintain high standards of personal appearance and grooming. Perform any other job-related duties as assigned. Strategy and Planning: Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands. Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores. Conduct regular inventory of food items and equipment. Financial Management: Manage department expenses and ensure food cost is reviewed daily. Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Culinary department. Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel. Managing your Team: Interview, hire, train, and promote Culinary staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate. Ensure employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws. Conduct pre-shift meetings with staff and review all information pertinent to the day's business. Monitor, measure, and recognize performance of employees. Conduct the annual performance evaluations. Coach team by providing specific feedback to improve knowledge, skills and performance. Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner. Leading with Passion: Utilize and collaborate with resources across diff