Sous Chef at USPI

Alpine, California, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Culinary Operations, Food Preparation, Guest Service, Performance Monitoring, Staff Scheduling, Training, Coaching, Recipe Consistency, Health Regulations Compliance, HACCP Enforcement, Cost Control, Inventory Management, Menu Implementation, Team Leadership, Conflict Management

Industry

Description

GENERAL SUMMARY Supervises the day-to-day operations of culinary team members engaged in preparing and cooking foods in the various kitchens through the Food and Beverage Department. Team Members are expected to perform the description below along with interacting with all guests in a welcoming, friendly, energetic and cheerful manner. Always greets the guest with a smile, works collaboratively with all Viejas Team Members to develop and maintain a positive relationship in delivering an unsurpassed experience at all times. CORE SCOPE OF POSITION * Supervises the day-to-day the operations and activities of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service. * Monitors team members’ performance and identifies areas of improvements. * Monitors schedules and staffing throughout the shift to ensure proper coverage at all times. * Observes, trains, coaches, and documents team member’s guest service and technical performance. * Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through. * Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. * Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through. * Ensures raw food specifications meet standards. * Ensures all health regulations are maintained to prevent food borne illnesses. * Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature * Checks par levels to determine the variety and quantity of products required for a shift and to set-up for the next shift; adjusts par levels as needed. * Analyzes food costs and, if necessary, establishes strategies for reducing food costs. * Assists with the implementation and follow through of new menus, menu changes, and/or promotions. * Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. * Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). * Maintains a professional image with all team members, including communicating in a professional, respectful, polite, and hospitable manner. * Keeps the management informed on all pertinent information that may affect the department, and reports issues and problems as they arise, along with recommendations for solutions. * Maintains appropriate communication with management and other departments with a follow up to ensure completion of tasks that may affect the delivery of exceptional service. * Promotes team-oriented philosophy and emphasizes the importance of unparalleled commitment to excellence in service. * Creates a work environment that promotes teamwork, performance feedback, recognition, respect, professionalism, and team member satisfaction. * Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. * Assists with the set-up, execution, and break down of the various kitchens throughout the Food and Beverage Department; ensures the proper timing, equipment, par levels, and storage of un-used food. * Organizes and holds frequent meetings to ensure team members are up to date on all special events, promotions, programs, and activities. * Maintains open communication with colleagues and team members to meet department goals. * Complies with applicable governmental laws and regulations. * Follows company and departmental policies and standard operating procedures. * Performs other duties as assigned. Hiring Preference: The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring. STYLE SERVICE COMMITTMENT All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work! LEADERSHIP * Is a role model of the Viejas’s service culture. * Leads by example and creates strong morale and engagement in his/her team. * Communicates company and departmental goals and fosters open communication across the department. * Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement. * Manages conflict effectively; listens and assesses situations; takes action to resolve. INTERACTION * Interacts with internal and external guests. * Frequently interacts with subordinate supervisors and functional peer groups. Interaction normally requires the ability to gain corporation of others, conducting presentations of technical information concerning specific projects or schedules. SUPERVISION * Provides direct supervision to professional individual contributors and/or skilled support individuals. * Acts as advisor to unit or sub-units and may become actively involved, as required, to meet schedules and resolve problems.

Responsibilities

The Sous Chef supervises the daily operations of culinary team members across various kitchens, ensuring efficient and profitable food service while maintaining high standards of quality and consistency in food preparation and presentation. This role involves monitoring team performance, providing coaching and training, enforcing health and hygiene standards, and actively managing labor and food costs.