Sous Chef

Company:	CSM Corporation Company Profile \| Current Opportunities (0)
Job Location(s):	Minneapolis
Employment Term:	Regular
Employment Type	Full Time
Start Date:	As soon as possible
Starting Salary Range:	Not Provided
Required Experience:	Open
Related Categories:	Restaurant - Cooks/Sous Chefs

Position Description

Requisition Number	10-0115
Post Date	3/1/2010
Title	Sous Chef
City	Minneapolis
State	MN
Part Time	No
Description	This position is responsible for assisting supervisor to ensure the culinary department operates effectively, including adherence to health regulations. Uses leadership skills to drive revenue, maximize profit and ensure quality Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive employee relations. KEY CONTRIBUTIONS 1. Sales: Achieves business revenue goals by developing and implementing service programs designed to increase guest satisfaction and encourage repeat business. Uses expertise to assist F&B management in determining possible changes to outlet operations based on sales and guest comments. 2. Cost Control: Responsible for management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources. 3. Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality. 4. Training: Responsible for assisting in the training all employees and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to CSM training policies. Ensures all company, brand, and department specific training requirements are met. 5. Safety/Risk Management: Conduct routine inspections of food and beverage operation to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all CSM procedures for guest/employee incidents. 6. People Management: Responsible for assisting in the interviewing, hiring, coaching, and development of all employees. Evaluates staff performance and takes appropriate corrective action as needed to hold employees accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees. 7. Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all CSM Standard Operating Procedures.
Requirements	Education: High school diploma or GED required. College and/or culinary degree or equivalent experience preferred. Serve Safe certification desired, or the ability to obtain certification if required. Experience/Knowledge/Skills/Abilities: 3+ years of progressive kitchen experience required. Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests. Must be able to manage multiple priorities in a fast-paced environment. Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.