Production Sous Chef, Salaried w/Benefits, Security Clearance Required

Compensation Amount:

54,080.00 USD Annual

Job Summary:

The Production Sous Chef manages the day-to-day operation of all food and beverage services, and directly supervises Lead Cooks, and Cooks. The Sous Chef must cultivate a team environment that provides exceptional customer service while ensuring all team members perform at a consistently high level. The Sous Chef is responsible for the daily culinary production, preparation, and presentation of food and beverages, including catering and special events. The Sous Chef assists the Production Chef in planning and directing dining and lounge facilities operations in order to achieve operational and financial goals, while ensuring food and beverage portions and quality meet client objectives. This is a working Production position.

Job Description:

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervises daily food production and work schedules of staff and coordinates assignments to ensure economical and timely food production
• Supervises, completes payroll, schedules, mentors, praises, and disciplines the food and beverage service staff
• Conducts weekly training to develop develops hourly production staff in all aspects of culinary arts
• Participates in the culinary operation to ensure proper production, distribution of assignments, and prompt, safe, and efficient preparation of food and beverage menu items
• Assists in ensuring the integrity of a safe facility environment including standard operating procedures (SOPs) for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene
• Assists in planning and developing menus based on client preferences and provides direct oversight of all dining and lounge facility food and beverage service production
• Assist in the development, implementation, and maintenance of food and beverage service in accordance with Statement of Work (SOW) requirements, client preferences, and GSI corporate policy
• Inspects food and food preparation methods and locations to maintain integrity of established quality standards and sanitation regulations
• In conjunction with inventories and predicted volume, estimates food and beverage requirements and associated costs and requisitions or purchases supplies accordingly and within established parameters
• Investigates, responds to, and resolves food and beverage quality and service complaints
• Monitors customer flow and determine daily food and beverage supply needs
• Maintains control and accuracy of inventory of food, beverage, and supplies
• Maintain accurate accounting and tracking of movement all food and non-food items
• Notifies the Production Chef of all unusual events, circumstances, or other safety or quality control issues
• Meets or exceeds all Federal and State Health standards for sanitation of food and beverage service areas
• Works in conjunction with the Production Chef to make requisitions for supplies
• Cross trains to serve as the Bar Attendant, Financial Coordinator, and Production Chef
• Fully understands that operations may require non-traditional work hours
• Supports other duties as assigned based on operational requirements

SUPERVISORY RESPONSIBILITIES

• Supervises all food and beverage service production and utility staff to maintain integrity of the overall direction of the dining facilities. 
• Through direct supervision ensures compliance with all local client and GSI corporate policies and applicable laws. 
• Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

SKILLS, EDUCATION AND KNOWLEDGE REQUIRMENTS

• High School Diploma/G.E.D. equivalent required; Degree or Certificate from a Culinary technical school, or seven years related experience and/or training; or equivalent combination of education and experience.
• Food Safety Certification to include ServSafe Food Protection Manager.
• Display strong sanitation habits and familiarity with HAACP standards.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Display ability to interact and communicate well with the client.
• Display ability and initiative to identify and solve problems.
• Display the ability to keep knowledgeable of trends and innovation within the food and beverage service and culinary industry and apply when suitable or applicable. 

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Display ability to write routine reports and correspondence. 
• Display ability to speak effectively before groups of customers or employees.
• Display ability to read and write work-related documents in English.
• Possess speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

• Valid Driver’s License, ServSafe Food Protection Manager Certificate and certification to teach ServSafe Food Protection Manager and Food Handler courses

PHYSICAL DEMANDS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day, and use stairs and step ladders.  Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Physical presence at the job site is essential to perform job duties. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer.  All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.