Website Canad Inns
|Specific duties and expectations of a Sous Chef include:
¨ Participates in the development of business strategies for the kitchen which are aligned with the overall objectives of the hotel
¨ Develops and implements business strategies for department
¨ Monitors status regularly and adjusts strategies as appropriate
¨ Ensures the highest quality of product within cost constraints by managing and overseeing food preparation
¨ Seeks out sources for fresh food; monitors all produce and meat for freshness
¨ Ensures adherence to Canad Inns standards of food quality, recipes and preparation
¨ Suggests daily specials that incorporate seasonal or special order ingredients
¨ Inspects and ensures the proper set up and readiness of each item on menus
¨ Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food
¨ Supervises proper storage of unused food to minimize waste and maximize quality
¨ Coordinates service with restaurant and banquet operations
¨ Daily review of banquet contracts and function organization
¨ Assesses needs and produces action plans and task lists for subordinates.
¨ Manages the daily operation of all kitchens including Banquet events and 12 Resto Bar
¨ Coordinates the inventory, purchasing and disbursement of all supplies
¨ Ensures that proper sanitation practices are followed
¨ Assures proper staffing and adequate supplies for all stations
¨ Prepares reports summarizing Food & Beverage profitability, payroll expense, customer satisfaction, etc.
¨ Direct liaison between Executive Chef & Kitchen staff
¨ Preparation of trial dinners including procedures followed for Executive Chef’s approval
¨ Performs other duties as required to include duties of subordinates
¨ Monitors and proactively responds to the local marketplace
¨ Keeps current with local competition
¨ Takes appropriate action to maintain the competitive status and profitability of the operation
¨ Adjusts menu periodically to create a “point of difference” in the marketplace
¨ Develops and implements strategies and practices which support employee engagement
¨ Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
¨ Communicates performance expectations and provides employees with on-going feedback
¨ Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
¨ Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver Canad Four Star Service and teamwork
¨ Communicates and reinforces the vision for Canad Four Star Service to employees
¨ Ensures that employees provide Canad Four Star Service and teamwork on an ongoing basis
¨ Uses teamwork to support guests and employees
¨ Seeks opportunities to improve the guest experience by seeking feedback and reviewing management reports and developing strategies to improve department and hotel services
¨ Provides employees with the tools, training and environment they need to deliver Canad Four Star Service and teamwork
¨ Performs other duties as required to provide Canad Four Star Service
¨ Banquet Kitchen Management/experience is required and will be considered an asset
|Focus On the Guest… Seek to understand the guest, internal and external guest and meet and exceed the needs of both the guest and the company.
Attend to Detail… Ensure that work is accurate, thorough and to the highest standards.
Think Creatively… Develop innovative approaches and imaginative solutions that meet real needs.
Apply Professional, Product, or Technical Expertise… Demonstrate the ability to apply technical, professional, or product expertise to everyday hotel situations.
Foster Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Communicate Effectively… Clarify and provide information so that coworkers, customers, and suppliers understand and can take action.
Build Strong Relationships… Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Improve Continuously… Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.
Demonstrate Openness and Respect for Others… Value and remain open to new ideas and perspectives.
Develop Self and Others… Continually work to develop own capabilities and the capabilities of others.
|Key Skills and Requirements:
|Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources and time.
Stand-up and/or One-on-one Training… Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
Payroll Control and Scheduling …Determine appropriate staffing levels based on forecasted revenue and anticipated business and create staffing schedules which optimize the balance between desired profitability, customer demands and employee desires.
Performance Management, Supervisory… Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
Menu Content and Impact …Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve results