Sous Chef
South Seas
- Captiva, FL
- Permanent
- Full-time
- Be Authentic
- Practice Humility
- Cultivate Teamwork
- Value Time
- Be Trustworthy
- Low-cost Medical, Dental, Vision Plans
- Paid Life Insurance
- Short- and Long-Term Disability
- Paid Time Off & Holidays
- 401(k) with 100% match up to 4%
- Commuter and Company-paid Toll Programs
- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
- Designs aesthetic plating presentations.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
- Maintain regular attendance in compliance with Timbers Company standards, as required by scheduling, which will vary.
- Comply at all times with Timbers Company standards and regulations to encourage safe and efficient hotel operations.
- Maintain a friendly and warm demeanor at all times.
- Ensure that all kitchen personnel fulfill their job functions appropriately.
- Create menus and food presentation.
- Address and resolve all customer problems in an efficient and effective manner.
- Perform spot checks for menu accuracy and taste.
- Minimize spoilage, waste and over production.
- Regularly review house counts, forecasts, and VIP lists.
- Monitor all Banquet and Catering activity.
- Maintain all kitchen inventories.
- Prepare annual reviews of employees
- Assist in the achievement of departmental objectives and goals.
- Expedite peak meal periods by maintaining a "hands on" approach.
- Works within monthly set food cost budget, adjust food requisitions and controls waste.
- Be familiar with all Timbers Company policies and house rules as well as hospitality terminology.
- Ensure that plating standards and use records are posted according to Timbers Company standards.
- Review food sales for accuracy daily.
- Perform any other duties as requested by the Director of Outlets and eventually the Executive Chef.
- High School diploma or GED required.
- 2- 4 years of experience in a high volume, full-service restaurant.
- Culinary science or related certificate would be a plus
- Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
- Possesses comprehensive knowledge of subject matter.
- Provides leadership, coaching, and/or mentoring to a subordinate group.
- Must be proficient in Windows Operating Systems, company approved spreadsheets, and ordering systems.
- Ability to work a flexible schedule.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high-pressure situations.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
- Must maintain composure and objectivity while under pressure.
- Ability to stand/walk for prolonged periods of time.
- Ability to lift, push, pull to fifty (50) pounds with occasional twisting, climbing steps, overhead reach.
- Work in both an indoor/outdoor environment with the potential for hot temperatures.
- Ability to work at a computer in an office setting and respond to client inquiries promptly.
- Must be able to manage stress-related conversations with clients, vendors, and other departments.
- Attend daily/weekly/monthly meetings and any other functions required by management.