IMMEDIATE SUPERVISOR:

Transcription

1 SOUS CHEF DEPARTMENT: IMMEDIATE SUPERVISOR: FLSA DESIGNATION: F & B - Culinary Executive Chef F/T Exempt MISSION: Under general supervision, coordinates food preparation in large quantities. assists the Executive Chef in supervising food production for all food locations, catering events and other functions. Supervises food production personnel, assists with food production tasks as needed and ensures that quality and cost standards are consistently attained. ESSENTIAL DUTES AND RESPONSIBILITIES: - Promotes and adheres to the Seven Canyons Mission Statement, Seven Standards of Excellence and the Values and Beliefs Statement - Responsible for compliance with all federal, state and local laws with regard to food and beverage operations including, but not limited to, liquor laws, food safety laws, etc. - Responsible for following all Club policies and procedures, rules and regulations - Responsible for ongoing development of and adherence to all standard operating policies and procedures in the Food and Beverage Department including product, service, alcohol awareness, food safety, etc. for both front and back of the house - Manage, motivate and lead the culinary staff as directed by Executive Chef. Oversee and monitor the hiring, training, evaluation, disciplining and supervision of all staff in the Culinary Department as directed by the Executive Chef. - Maintain good working relationship with all staff members within the Food and Beverage Department and with other departments in the Club. - Maintain a pleasant, professional relationship with members and their guests including direct responsibility for member/guest satisfaction - Ensure smooth and efficient flow of product between front and back of the house. - Prepares or directly supervises the preparation of a wide variety of soups and sauces according to prescribed recipes. - Assists the Executive Chef with inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production. - Assumes oversight of food production and kitchen personnel in the absence of the Executive Chef. - Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment and /or other unusual conditions. - Consistently maintains standards of quality, cost, presentation and flavor of foods.

2 - Performs miscellaneous job-related duties as assigned. Job Description Page Two - Maintain necessary inventories of beer, wine, distilled spirits and all non-alcoholic beverages, to include daily/monthly inventory counts as directed by Executive Chef. - Implement work schedules according to business levels and monitor staffing levels to maintain budget levels of employment - Supervise programs and processes to reduce and control loss time injuries - Participate in changes in the menus as directed by Executive Chef - Participate in and execute special functions (tournaments, private parties, weddings, etc.) with other managers as needed - Ensure the cleanliness and neat appearance of the culinary area at all times - Perform all other responsibilities as directed by the Executive Chef SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. - Attend mandatory meetings including as instructed. - Participate in Manager on Duty coverage program if needed - Participate in community public relations for the property - Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express - Perform general cleaning tasks to adhere to health and safety standards - Perform in the capacity of any position supervised - Keep work area clean and organized - Complete other duties as assigned by Executive Chef - Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

3 Job Description Page Three SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. - Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques and guest interaction - Considerable skill in math and algebraic equations using percentages - Ability to walk, stand, and/or bend continuously to perform essential job functions - Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems - Ability to work under pressure and deal with stressful situations during busy periods - Ability to access and accurately input information using a moderately complex computer system QUALIFICATIONS STANDARDS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. LANGUAGE ABILITY Must have the ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Must have the ability to write routine reports, correspondence and be able to speak effectively before groups of customers or employees of organizations. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems involving several concrete variables in standardized situations. COMPUTER SKILLS Must be able to provide work as requested on computer. EDUCATION STANDARDS Culinary Degree preferred Three years experience in food and beverage, one of which should be from a management level LICENSES OR CERTIFICATES Food Service Sanitation Certified Alcohol Service Permit CPR certification

4 Job Description Page Four SUPERVISORY RESPONSIBILITIES Responsible for direction and supervision to line employees in culinary department. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk, talk and hear. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to taste or smell. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally life and/or move up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to indoor and outdoor conditions. The noise level in the work environment is usually moderate.

5 Job Description Page Five NOTICE Seven Canyons functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be present at all times. Upon employment, all employees are required to fully comply with Seven Canyons rules and regulations for the safe and efficient operation of facilities. Employees who violate property rules and regulations will be subject to disciplinary action, up to and including termination of employment. The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor. I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMODATION. Print Name Signature Date

6