The Executive Sous Chef will drive Le Colonial Restaurant vision by utilizing the Leadership Roadmaps with all managers and ensuring that all managers consistently use the established tools , Success Roadmaps and performance assessments. The Executive Sous Chef will assist to oversee the Culinary Operation and will Direct food preparation, production
and control for all food outlets and banquet facilities.
Key Responsibilities:
Essential Job Functions• Responsible for maintaining quality of food and ensuring
consistency in food delivery and standards
• Responsible for enhancing the food products that are
presented to guests. Make changes that respond to market demographics and guests’ needs, both present and anticipated .
Propose changes to the food product and use market research to develop new products.
• Provide direction and own implementation of plans. Monitor effectiveness and introduce changes in response to changes in the market. Set targets, planning overall project management duties including scheduling work, determining and tracking performance indicators.
Administration
• collaborate with Executive chef to Ensure/prepare weekly, monthly food cost forecasts ensuring forecast accuracy to 5%.
• With the executive chef and Food and Beverage Director create and implement procedures for new programs.
• in the absence of Executive chef Conduct weekly/monthly departmental meetings.
• Ensure attendance at the Daily meeting as Kitchen
representative
• Ensure that Restaurant 365 is effectively used for all
Kitchen related purchases
Financial Aspects
• With the executive chef and GM react with urgency to
any forecasted sales and profit shortfalls to budget.
• With the Executive Chef recommend and assist
in the implementation of activity to stimulate short-term
sales revenue where required
• Assist in the pre opening planning for the property to
include but not limited to Recruitment, Scheduling, Menu
development, Menu pricing, Staff Training and Opening
procedures
• Be fully conversant with Le Colonial Restaurant Standard
Financial Procedure and ensure that the Kitchens are
fully compliant
Maintain budget Food Cost.• Participate in the preparation of the budget, in relation
to staff levels for both properties
• Control and analyze on an ongoing basis, divisional
costs, to ensure performance against budget.
• Prepare a capital expenditure plan for the year and
provide back up of suggested projects
• Ensure that payroll is signed off and submitted ,
including any relevant overtime signed off by the
appropriate GM in a timely manner
• in the absence of Executive Chef Ensure Vacation / Holiday / Sick and Personal days are tracked and logged with HR for Record.
Employee Relations
• Monitor and identify training needs within the Kitchen in
the restaurant.
• Ensure/develop formal training plans for the Kitchen to
meet identified needs.
• Monitor and update training manuals and departmental
Induction manual as and when required.
• Oversee Cross Training of all culinary/stewarding employees
• Ensure all new employees are fully inducted into each
department.
• With directives of Executive Chef Conduct performance appraisals for all relevant staff as and when required.
• Ensure that disciplinary interviews and counseling
sessions are executed appropriately and be involved when necessary.
• Conduct selection interviews for all potential new staff
as and when required.
Miscellaneous
• Establish and monitor effective employee relations.
• Schedule and regularly conduct routine inspections of
equipment and areas under the control of the kitchen.
• Maintain appropriate standards of conduct, dress,
hygiene, uniforms and appearance of all employees within
Le Colonial Restaurant Grooming Standards
• Perform any related duties and special projects as
designated by the General Manager.
• Maintain a Health Department Grade A Health Code
• Consult with the Catering Managers on a weekly basis as
well as with other departments as necessary.
• Participate in long range planing, including budgets,
forecast, menu planning, etc.
• Develop and maintain professional relationships within
the industry that support the objectives of the business.
Guest and Public Relations
• Create and maintain a personal and respectful rapport
with regular guests.
• Attend client functions as and when required.
Health and Safety
• Ensure that all potential and real hazards are reported
immediately and rectified.
• Be fully conversant with all fire and emergency
procedures.
• Ensure that all staff within the kitchen works in a
manner which is safe and unlikely to give risk of harm or
injury to themselves or others.
• Stimulate and encourage a general awareness of health and
safety in relation to all tasks and activities undertaken
in the division.
• Ensure that all members of the kitchen maintain the
highest standards of personal hygiene.
General Duties
• Oversee scheduling of any shared staff within departments
• Attend any meetings or training sessions or courses as
required.
• Assist fellow employees to perform similar or related
jobs as and when necessary.
• Ensure guest satisfaction by performing such duties as
attending to their requests and inquiries courteously and
efficiently, and accepting changes or additions in work
hours, which are necessary for the maintenance of
uninterrupted service to restaurant guests and patrons.
• Continuously seek out opportunities to learn and improve the knowledge of the job.
• Undertake any reasonable request made by a member of
management.
• Ensure all purchasing is taken care of for the kitchen
adhering at all times to monthly budgets and ensuring Buy
Efficient Compliance.
• Oversee Staff Schedules with a view to minimizing
overtime.
To be fully conversant with :
• Restaurant fire procedures.
• Restaurant and company security procedures.
• Restaurant health and safety policy and procedures.
• Restaurant facilities and attractions.
• Restaurant standards of operation and department
procedures.
• Current licensing regulations
• Short and long-term marketing promotions.
Position Requirements
Education:
• High school or equivalent education required.
Minimum of two years of culinary schooling Is preferred
•
Certification as Executive Chef sous or Certified Master Experience
Other
Minimum 2 years prior experience a s a sous chef or
•
Executive Sous Chef with exposure to food trends 7
operations that are relevant in the current
hospitality arena.
• CPR training and / or First Aid training preferred.
• Bilingual or multilingual ability preferred.
• Relevant Union Experience is preferred
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