Technical Skills: Assesses own strengths and weaknesses Participates in training and development opportunities Strives to continuously build knowledge and skill Shares expertise with others.Problem Solving: Identifies and resolves problems in a timely manner Develops alternative solutions Works well in group problem solving situations Uses reason even when dealing with emotional topics.Teamwork: Hospitality, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views.Hospitality: Manages difficult or emotional guest situations Responds promptly to guest needs Solicits guest feedback to improve service Responds to requests for service and assistance Meets commitments.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Ī candidate for this position should be able to demonstrate the following competencies:.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Attend all scheduled employee meetings and offers suggestions for improvement.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.Demonstrate new cooking techniques or equipment to staff.Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.

Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.Coordinate planning, budgeting, and purchasing for all the food operations.Plan, direct, or supervise the food preparation or cooking activities.Check the quantity and quality of received products.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Ensure that deliveries are performed in accordance with BHG’s receiving policies and procedures.Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.Order food, equipment, or other supplies needed to ensure efficient operation.Inspect supplies, equipment, or work areas to ensure conformance to BHG standards.Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Ensure that all food and products are consistently prepared and served according to the BHG’s recipes, portioning, cooking and serving standards.Supervise or coordinate activities of cooks or workers engaged in food preparation.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.Check and maintain proper food holding and refrigeration temperature control points.Check the quality of raw or cooked food products to ensure that standards are met.Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.Monitor sanitation practices to ensure that employees follow standards and regulations.Sous Chefs are expected to accomplish the following during each shifts:

Souschef descripion