Sous Chef

JOB RESPONSIBILITIES :

• Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount.
• Menu development and implementation in compliance with Management directives .
• Preparation and presentation of all menu items.
• Monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet.
• Inventory control, product flow, and rotation of products to ensure quality and freshness.
• Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines.
• Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials
• Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials.
• Ensure total quality and quantity control for all products received in the outlet.
• Provide consistent follow-up on all aspects of operational functions.
• Act as liaison between front and back of the house operations.
• Responsible for direct supervision, evaluation, staff training, and coaching / discipline.
• Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes.
• Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service.
• Communicate (both written and verbal) with and promote positive team members and guest relations.
• Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving the same.
• Maintain professionalism at all times when working with other team members and / or guests.
• Promotes outstanding internal and external guest relations and internal teams.
• Performs all other duties as assigned.

JOB REQUIREMENTS :

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