Quick Service Sous Chef

Job Description

Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners

Role and Responsibilities: (Includes but is not limited to the following)

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work Breakfast, lunch and/or dinner service while supervising daily production needs.

Qualifications

Operational Management will be approximately 45% of this role and include, but is not limited to, the following:

• Menu innovation while adhering to outlet concept.
• Maintain consistent Westgate food quality standards.
• Monitor and improve consistency of food quality to enhance overall customer experience.
• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

Finance Management will be approximately 10% of this role and include, but is not limited to, the following:

• Maintain budgeted food cost and actively monitor labor costs, cost of goods, and other expenses.

People Management will be approximately 45% of this role and include, but is not limited to, the following:

• Ensure direct reports conform to Westgate policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
• Maintain consistency of performance across varying conditions, in order to maintain trust and confidence.
• Maintain the Westgate values in conducting business.
• Mentor staff through ongoing on the job coaching and positive reinforcement.
• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
• Encourage training for managers as part of their professional development and monitor the progress of participants.
• Involve all members of management in decision making process thereby giving the team a bigger picture prospective.
• Facilitate daily pre-shifts with back of house staff.

• Must have a minimum of 5 years of culinary management experience in a similar role.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
• Ability to communicate in a professional manner.
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
• Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Must also demonstrate the ability to direct and lead staff.
• Must be able to work well with a team and be willing to assist in all phases of the operation.
• Knowledge of and exposure to a union environment is preferred.
• Must have basic computer skills and knowledge in Microsoft Office is required.

• Must have a minimum of 5 years of culinary management experience in a similar role.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
• Ability to communicate in a professional manner.
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.

Diploma from Certified culinary academy preferred.

Additional Information

All your information will be kept confidential according to EEO guidelines.