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Sous Chef - Birmingham, United States - The Fennec
Description
Sous Chef is responsible for the overall operations of the back of house and kitchenarea of the Fennec. In addition, Sous Chefs ensure that The Fennecs culinary standards are
upheld:
the food looks good and is cooked properly, the portions are correct, and it is cooked
and served quickly. Also, Executive sous chef supports the Fennec's senior leadership in
upholding all brand standards and core values while meeting or exceeding The Fennecs business
objectives.
PRIMARY RESPONSIBILITIES
Demonstrate financial comprehension of The Fennec's budget and P&L.
Effectively control costs of food and related purchases in alignment with budgeted
expectations.
Manage staff schedules in accordance with the Fennec's budget and forecast models.
Maintain the highest standards of brand, local health, safety, and food preparation
hygiene requirements.
Support the team in consistent execution of all systems and processes to consistently
deliver all products and services to brand standards.
Support senior management in building a highly functional hourly team who share a
common vision and values surrounding the overall success of the Fennec.
Develop the kitchen team in all aspects of kitchen execution from 100% recipe
adherence to banquet service.
Foster an environment of customer service in which all team members put the guest
first in every situation.
Execute established food standards for overall guest satisfaction that meet or exceed
brand standards.
Ensure the highest levels of hygiene and food handling practices to deliver optimal
quality of product to guests.
Attract and retain the most exceptionally talented culinary talent available in the
market and place them in positions that leverage their skills and expertise for
maximum impact.
Clearly define goals and expectations for the Heart of House hourly team members
using performance review tools and hold your people accountable for successful
performance.
Support staff development and advancement along well-defined career paths.
Manage a diverse team ensuring a balanced and proactive approach to increasing
individual potential across the team.
Serve as a Culinary Learning Coach developing, implementing, and executing learning
& development programs for all Back of House employees in order to drive continuous
improvement and employee retention.
Possess a self-motivated approach to his/her own personal and professional growth.
This job description reflects the position's essential functions; it does not encompass all of
the tasks that may be assigned.
REQUIREMENTS
EXPERIENCE, EDUCATION, AND CERTIFICATIONS
Minimum 5 years of experience in the hospitality industry inclusive of restaurant
culinary operations.
Possess all local food management and safety certifications.
SKILLS
Ability to learn and bring "out of the box" ideas to their team.
Genuine enthusiasm and aptitude for food.
Excellent verbal and written communication skills.
High level of business acumen and common sense.
Demonstrates strong problem solving skills through ability to diagnose and implement
solutions.
Must possess strong communication and listening skills, excellent speaking, reading
and writing.
Comprehend and use technical or professional language, either written or spoken, to
communicate complex ideas.
Ability to effectively pitch and present information in one-on-one and group situations
to media, customers, clients, partners and other employees of the organization.
Multiple language abilities a plus, fluency in English required.
PHYSICAL DEMANDS
Ability to move throughout the Fennec (standing, walking, kneeling, bending) for
extended periods of time.
Ability to sit for extended periods of time.
Ability to make repeating movements of the arms, hands, and wrists.
Ability to express or exchange ideas verbally and perceive sound by ear.
Manual dexterity, hand-eye coordination, and ability to work with hand above
shoulders.
Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance,
carry) up to 10 pounds.
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
Ability to travel via auto or airplane for long periods of time
