Under the general guidance of the Chef de Cuisine, responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Culinary and Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Senior Sous Chef will work closely with the Chef de Cuisine to ensure that there is control on food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Role models company quality standards and service
• Constantly growing and coaching lower management and line level staff
• Provides clear direction and achievable goals for their entire team
• Fully supportive of and cognizant of all Corporate Programs
• Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards
• Supervises all kitchen areas to ensure a consistent high quality product is produced
• Assists the Chef de Cuisine with menu planning
• Accountable for overall success of the culinary operations
• Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives
• Ensures all staff in the department adheres to Ennismore policy as out lined in the employee handbook
• Responsible for maintaining staffing levels through pro-active recruiting
• Supervises new team member training of all junior level staff ensuring they understand the high standards expected them
• Uses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion
• Ensures that performance management and colleague training/development occurs in a timely and consistent manner

ADDITIONAL RESPONSIBILITIES

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
• Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

To be aware of and ensure constant compliance with all necessary operational policies including:

• • Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

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