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Wingate

    Sous Chef - Wingate, United States - WT Harris

    WT Harris
    WT Harris Wingate, United States

    5 days ago

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    Description

    Job Description

    Job DescriptionJob Summary
    Responsible for the daily oversight of meal service and supervision of staff, including student workers.
    Ensures proper assembly and service of foods; sanitation and safety of service, and utility areas of the
    department. Ensures safe and efficient uses of resources.
    Essential Duties and Responsibilities include the following; other duties may be assigned.

    • Contributes to customer satisfaction goals by providing quality service.
    • Maintains a clean, sanitary working environment in kitchen, servery, storage and utility areas.
    Ensures proper signage, PID's and marketing displays are correct for each location and meal
    period.

    • Ensures that food service department is properly opened and closed per departmental guidelines
    and security policies.

    • Ensures proper staffing is scheduled and/or available to perform daily activities in areas of
    responsibility. Takes necessary action to readjust work assignments to cover the needs of the
    business.

    • Oversees that daily and weekly production and activities/tasks are performed by staff in areas of
    responsibility.

    • Assists in the orientation of employees and oversees training of staff in areas of responsibility.
    • Communicates any customer related problems/concerns to Manager Team in a timely manner
    following procedures.

    • Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees,
    students, staff and visitors.

    • Adheres to company confidentiality policies and procedures.
    • Wears clean proper uniform/attire for work shift including name tag identification.
    • Complies with federal, state and local health and sanitation regulations and department sanitation
    procedures as well as Compass Group/Chartwells HE standards and TN State Health
    Department regulations.

    • Follows HACCP guidelines when receiving, assembling and distributing food supplies to ensure
    quality and safety of food supply. Maintains ServSafe, Qualified Food Operator status; can be
    completed within probationary period for position.

    • Completes all daily, weekly or monthly reports as outlined in the corporate policies and
    procedures on a timely basis meeting all prescribed deadlines.

    • Identifies and utilizes cleaning chemicals following directions recommended by manufacturers
    and per MSDS sheets.

    • Utilizes equipment in performing job functions according to department's safety procedures.
    • Follows facility, department, Chartwells and Compass safety policies and procedures to include
    incident reporting.

    • Participates and attends departmental meetings and staff development programs, as appropriate.
    • Reads and complies with all policies and procedures of Chartwells and Compass as appropriate.
    • Ensures National Brands image standards are meet during hours of operation.
    • Verify that all associates are trained and in place to serve guests, revolve any customer or
    equipment issues that may arise during the work shift.

    • Other duties as may be assigned.
    Supervisor Responsibilities
    Food Services Staff and any student workers assigned to department.
    Food Safety/Sanitation
    Responsible for ensuring daily proper presentation, portion control, and maintenance of proper serving
    temperatures – follows HACCP standards and TN Health Dept. regulations.


    • Maintains sanitation and orderliness of all equipment, supplies and utensils within work area
    Handles foods items appropriately during preparation


    • Ensures proper food preparation by utilizing approved recipes and in following prescribed
    production standards


    • Ensures that equipment on all stations are kept clean and free of debris during meal service.
    • Cleans equipment, as assigned and in a timely fashion
    Customer Service


    • Represents courteous, efficient, and friendly manner is all customer and employee interactions
    • Interacts with customers in a manner to ensure customer satisfaction
    • Greets customers courteously
    • Serves customers quickly, does not allow back-ups or snags in serving lines Serves
    customer/student food quickly, in proper portions, in a courteous demeanor Demonstrates a
    complete understanding of daily menu items.


    • Consult with Director / Executive Chef – to resolves customer complaints in a friendly manner
    • Consistently exhibits ability to keep up with peak hours and does so calmly, accurately and
    efficiently


    • Checks to ensure that all hot and cold line foods are merchandised attractively per standards
    • Serve food neatly and attractively per standard and all PID' are appropriately displayed
    Physical Safety


    • Ensures corporate and OSHA safety standards are followed
    • Follows principles of sanitation and safety in handling food and equipment
    Cleans up spills in the servery, dining area, his/her own work area immediately.
    Meet with Safety Committee as needed.
    Corporate Standards


    • Complete SERVSAFE training and utilize information provided
    • Complete Workplace Harassment Training and utilize information provided
    • Completes work as assigned, in a timely thorough manner in accordance with department
    standards


    • Follows and observes all company policies and procedures
    • Follows company standards for attendance and punctuality and MyStaff time clock guidelines
    • Develops a positive working relationship with fellow workers and customers and avoids conflict
    • Attends ALL C.H.A.T. Training, ALL Pre-service Meetings and all other training sessions.
    Qualifications
    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
    The requirements listed below are representative of the knowledge, skill, and/or ability required.
    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
    functions.
    Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety
    rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to
    customers, clients, and other employees of the organization

    Education and Experience
    Prior Food Service supervisory or management experience required. Culinary and cash handling
    oversight necessary for shift supervision.
    Certificates, Licensing, Registration
    Must meet state and local health requirements for food handlers. Must possess valid Food handlers
    permit.
    Physical Demands
    The physical demands described here are representative of those that must be met by an employee to
    successfully perform the essential functions of this job. Reasonable accommodations may be made to
    enable individuals with disabilities to perform the essential functions.
    While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste
    or smell.
    The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or
    crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must
    regularly lift and/or move up to 50 pounds and may occasionally lift up to 50 pounds. Specific vision
    abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
    Work Environment
    The work environment characteristics described here are representative of those an employee
    encounters while performing the essential functions of this job. Reasonable accommodations may be
    made to enable individuals with disabilities to perform the essential functions.
    While performing the duties of this job, the employee is frequently exposed to wet and/or humid
    conditions and moving mechanical parts.
    The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside
    weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in
    the work environment is usually very loud.
    All employees are responsible for maintaining a hazard free environment for themselves and our
    customers. All employees are required to wear personal protective equipment (goggles or eyewear,
    gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.
    Employees may be required to use certain mechanical, electric, sharp, heat producing, and other
    potentially dangerous equipment while performing job responsibilities.
    Employees will be instructed in the proper use, function and maintenance of all kitchen related
    equipment. See your supervisor for specific training procedures. The Compass Group promotes an
    environment free of discrimination and open to communication between all Compass Associates.
    Compass has an Open-Door Policy. If you have any questions direct them to your immediate supervisor.
    If you have a grievance, which cannot be satisfied by your immediate supervisor, you may contact your
    District Manager, Regional Director, or the Human Resources Department at
    Disclaimer
    This is not necessarily an exhaustive list of all responsibilities, skills, tasks, requirements, efforts or
    working conditions associated with the job.
    While this is intended to be an accurate reflection of the current job, management reserves the right to
    modify essential functions of the job, or to require that other or different tasks be performed when
    circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technical developments.
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