- A Sous Chef, under the supervision of the General Manager and Executive Chef, is responsible for all day-to-day BOH restaurant operations. This includes BOH hiring, manager/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, inventory, cost control, sanitation, safety, and responsibility for daily reporting, prep sheets, temp logs, and other documentation to be determined. Being a role model/leader with the ability to solve problems, make informed decisions, and manage the workforce and time wisely to achieve maximum results.
- Ensures responsibility for daily opening and closings, including protocols and accurate documentation
- Monitor and ensure quality, effective, and efficient kitchen operations
- Execute all MCA Operating Procedures and ensure that they are adhered to by all employees
- Participation and contribution to management meetings
- Lead and ensure pre-shift/post-shift meetings and communication with staff
- Ensure that all subordinate management duties and assignments are performed according to MCA protocols and completed in a timely manner
- Ensure that all deliveries are recorded and reconciled with original purchase orders
- Ensure organization and freshness of stock, and oversee replacements as needed
- Ensure level of inventory per MCA/Brand standards and freshness, while adhering to budget
- Complete and accurately place all required orders for the operation while monitoring weekly spending amounts so that they are in line with weekly targets/budgets
- Ensure that production of all food adheres to the strictest company specifications
- Recommend menu development as appropriate for a restaurant concept
- Identify strategies that lead to increased revenue, and lead and execute employee training and implementation
- Ensure food preparation, ingredient freshness, and control, appropriate cooking, presentation, and customer satisfaction
- Ensure standards of cleanliness and organization in the kitchen
- Ensure that all waste, store transfers, promotional stock, and breakages are documented
- Ensure hiring the highest quality staff; ensure orientation, training, development, and performance management
- Ensure adequate staffing for busy periods, and management/supervisory assistance as needed
- Maintain weekly staff schedule ensuring fair distribution of hours to all staff, using the most cost-effective staffing, and adhering to staffing budget
- Ensure that all staff is punctual and dressed in the correct uniform
- Develop managers/assistants to address staff training, development, and discipline, using MCA company standards and procedures
- Ensure the recording of any injuries/illnesses/accidents that occur, no matter how minor, using correct accident reporting procedures
- Ensure that menu/new product briefings are carried out regularly with all employees
- Work closely, and communicate with the Corporate/Concept Chef to always ensure a smooth operation
- Coach, mentor, and develop the management skills of assistants and supervisors. Document performance issues as needed
- Ensure all work is carried out in compliance with Health & Safety regulations
- Ensuring all management and staff are engaged in their work, and problems are dealt with in a humane, consistent, and professional manner
- Oversee and ensure customer service per MCA standards
- Maintain regular communication with Restaurant Management Teams, GM, and Director of Operations
- Deal with inquiries from customers in a courteous/professional manner
- Keep abreast of changes in food compliance and MCA company standards and practices
- Responsible for ensuring all storerooms and loading areas are clean and always organized
- 2 years + professional culinary training and/or work experience as a Kitchen Manager, Supervisor, or Chef
- Concept restaurant or fine dining experience preferred
- Exemplary product knowledge, skill, and presentation
- Working experience in operations budgeting and forecasting
- Excellent interpersonal skills
- Ability to hire, train and supervise kitchen crewmembers
- Excellent verbal and written communication skills
- Commitment to company protocols, food excellence, and leadership
- Demonstrated leadership ability; ability to lead by example
- High integrity and honesty
- High Work Ethic, passion, and commitment
- Ability to work full-time hours to manage the operation, including weekdays, weekends, and Holidays
- Demonstrated coaching and development skills
- Ability to train and delegate
- Follow-through and dependability
- Adherence and modeling of all MCA policies and procedures
- Knowledge and commitment to safety and food sanitation
- Health Department approved Food Handler Manager Certification
- 401(k) matching
- Dental Insurance
- Health insurance
- Vision insurance
- 2 years
- 10-hour shift
- 8-hour shift
- Day shift
- Evening shift
- Quarterly bonus
- Monday to Friday
- Weekend availability
- Casual dining restaurant
- Fine dining restaurant
- Chef/Kitchen management: 2 years (Preferred)
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Sous Chef - Salt Lake City, United States - Master Concessionair
Description
Job Description
Job DescriptionCompensation: $55,000 - $65,000
Location: Salt Lake City International Airport
Position Summary:
Responsibilities:
Qualifications
Job Type: Full-time
Pay: $55, $65,000.00 per year
Benefits:
Experience level:
Shift:
Supplemental pay types:
Weekly day range:
Work setting:
Experience:
Work Location: In Person
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