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    Sous Chef - Birmingham, United States - The Fennec

    The Fennec
    The Fennec Birmingham, United States

    2 weeks ago

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    Description

    Job Description

    Job Description

    Sous Chef is responsible for the overall operations of the back of house and kitchen

    area 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

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