Main Dining Room Sous Chef
The Greenbrier Companies
- White Sulphur Springs, WV
- Permanent
- Full-time
Department: Chefs BanquetsPurpose: To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.Primary Responsibilities:
- To provide our guests with an outstanding and unique food experience
- To provide leadership and direction in the production of all food items in Drapers or assigned areas
- To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods
- To oversee the production of all food and to coordinate the execution of all food • Benchmark ever increasing standards of food and food production in Drapers
- The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
- To take all necessary steps to provide our guest with a Greenbrier experience
- The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
- The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
- The development of positive work environment and team spirit
- Analyze Issues & Make Decisions
o Arrives at sound conclusions based upon analysis
o Makes timely, fact-based, and accurate decisions
o Includes others in problem solving efforts when needed
o Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
o Makes decisions and sets priorities on the basis of a solid problem solving model
- Support Needed Change
o Identifies new and better ways of doing things
o Challenges status quo appropriately
o Proactively supports and encourages needed change in the organization
o Uses passion for improvement to push self and learn to do better
o Drives organization to new levels of achievement
o Anticipates the cultural or environment challenges that will likely be encountered
- Engage Others
o Is accepting of others of all backgrounds
o Listens to others input, and values diverse perspectives
o Acknowledges others’ efforts
o Gives effective feedback and helps others succeed
- Contribute to Teamwork
o Discourages “we” versus “they” thinking
o Prioritizes team success over individual gain
o Builds relationships with key individuals and groups
o Coaches and guides others in work tasks and overall work place safety
- Improve Customer Service Quality and Processes
o Seeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service
o Identifies, implements, and/or influences ways to improve processes that directly or indirectly impact customer
o Anticipates and prevents problems
o Anticipates guests needs and proactively develops strategies, products and services to meet those needs
o Uses creative innovative measures to exceed guest expectation
o Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement
- Drive for Results
o Delivers on commitments
o Drives for results in a way consistent with core values
o Plans and executes work effectively and efficiently
o Sets high standards which are reflected in all aspects of his own professional behavior and expects consistent high performance from others
o Gets results the right way
o Develops action plans to achieve goals
- Demonstrate Personal Leadership
o Shows consistency between words and actions
o Demonstrates openness to feedback and willingness to grow and learn
o Is confident and maintains composure even in stressful situations
o Constructively confronts others openly and directly about performance
o Sets the tone in a positive and progressive manner
- Demonstrate Technical Skills
o Shares skills and knowledge with others as needed to perform for and add value to the team or organization
o Continually strives for improvement through situational experience and solicitation of feedback
o Can handle advanced and unusual tasksNormal Working Hours:
- Shifts as required (evenings and/or days)
- Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location
- Experience in a broad range of different dining operations and independent restaurants
- High School Diploma or G.E.D. or
- AOS or AS Degree in Culinary Arts plus 3 years experience in food production in a high-volume operation such as The Greenbrier or similar location
- Computer Literate (basic understanding of excel and word programs)
- West Virginia Food Handler’s Permit
- Ability to work quickly and efficiently in a fast paced environment
- Excellent Work Ethic
- Good Time Management and Organizational Skills
- Must be able to lead a highly motivated team
- Must be able to read and follow menus and recipes
- Have a eye for product control and quality of food
- To train team to know what a good product is and how to be consistent
- Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
- Must be innovative and creative
- Very little supervision provided
- Ability to complete tasks unsupervised
- Ability to take initiative and ownership to provide the best service for our guests
- Consistent demonstration of the Ten Essential Attributes
- Positive attitude
- Responsibility for food and labor costs in area and the drive to control these costs
- Ability to develop relation with co-workers
- Ability to demonstrate tasks to co-workers
- Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently
- Team Player
- Take direction and feedback well
- Self starter
- Production/Quality oriented
- Good time management skills