SOUS CHEF F/T

Company: Hampton Hall Club Inc
Location: Bluffton
Posted on: May 9, 2024

Job Description:

Sous ChefPosition Summary:Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve member and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.Duties and Responsibilities:In all functions of the position choose excellence over easyUphold the standards set forth by the Hampton Hall Culinary Team Guiding PrinciplesEnsuring Culinary Standards and Responsibilities are MetManage kitchen shift operations and ensure compliance with all Food and Beverage policies, standards and procedures.Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.Assists Executive Chef with all kitchen operations and preparation.Prepares and cooks all food types, either on a regular basis or for special guests or functions.Develops, designs, and/or creates new applications, ideas, relationships, systems, or products, including artistic contributions.Assists in determining how food should be presented and creates decorative food displays.Maintains purchasing, receiving and food storage standards.Ensures compliance with food handling and sanitation standards.Performs all duties of kitchen managers and employees as necessary.Recognizes superior quality products, presentations and flavor.Ensures compliance with all applicable laws and regulations.Follows proper handling and right temperature of all food products.Operates and maintains all department equipment and reports malfunctions.Checks the quality of raw and cooked food products to ensure that standards are met.Leading Kitchen OperationsSupervises and coordinates activities of cooks and workers engages in food preparation.Leads shifts while personally preparing food items and executing requests based on required specificationsUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Encourages and builds mutual trust, respect, and cooperation among team members.Serves as a role model to demonstrate appropriate behaviors.Maintains the productivity level of employees.Ensures employees understand expectations and parameters.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Ensures policies are administered fairly and consistently.Communicates performance expectations in accordance with job descriptions for each position.Recognizes successful performance and produces desired results.Ensuring Exception Member ServiceProvides services that are above and beyond for members satisfaction and retention.Manages day-to-day operations with a members first focus, ensuring the expectations of the members is met and exceeded on a daily basis.Sets a positive example for guest relations.Empowers employees to provide excellent member service.Interacts with members to obtain feedback on product quality and service levels.Handles member problems and complaints.Maintaining Culinary GoalsAchieves and exceeds goals including performance goals, budget goals, team goals, etc.Develops specific goals and plans to prioritize, organize, and accomplish your work.Utilizes Jonas Labor Management functions to effectively schedule to business demands and for tracking employee time and attendance.Trains employees in safety procedures.Managing and Conducting Human Resource ActivitiesIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge and skills.Improves service by communicating and assisting individuals to understand member needs, providing guidance, feedback, and individual coaching when needed.Participates in the employee performance appraisal process, providing feedback as needed.Brings issues to the attention of the Executive Chef as necessary.Additional ResponsibilitiesProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.Analyzes information and evaluating results to choose the best solution and solve problems.Attends and participates in all pertinent meetings.Education and Experience:High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional areas.-or-2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major; 2 years experience in the culinary, food and beverage or related professional area.#HHCby Jobble

Keywords: Hampton Hall Club Inc, Charleston , SOUS CHEF F/T, Hospitality & Tourism , Bluffton, South Carolina