SOUS CHEF
US-LA-Bossier City
Careers (PNG Apply)
Req #: 144810
Type: Regular Full-Time
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Responsibilities: * Responsible for providing guidance and daily supervision to staff in the department. * Supports and administers operational goals and monitors achievements of performance and profit objectives. * Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction. * Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service. * Responsible for supporting compliance to departmental budgets. * Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. * Ensures customer service standards are followed by all team members and addresses issues as they arise. * Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. * Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. * Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. * Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. * Maintains strict confidentiality in all departmental and company matters. Qualifications: * Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. * Minimum one (1) year of previous supervisory experience required. * Must have excellent written and verbal communication skills; must be fluent and literate in English. * Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). * Ability to maintain a high level of confidentiality and professionalism. * Ability to write reports, business correspondence, and procedure manuals. * Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. * Ability to work collaboratively and communicate effectively with team members at all levels of the organization. * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. * Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. * Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. * Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.
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