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Senior Sous Chef
Company Name:Aon Hewitt
  
Position Description:CANDIDATE PROFILE

Education and Experience

-High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

-2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Culinary Team

-Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

-Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

-Encourages and builds mutual trust, respect, and cooperation among team members.

-Serves as a role model to demonstrate appropriate behaviors.

-Ensures and maintains the productivity level of employees.

-Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

-Ensures employees understand expectations and parameters.

-Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

-Celebrates successes by publicly recognizing the contributions of team members.

-Leads shifts while personally preparing food items and executing requests based on required specifications.

-Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

-Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

-Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

-Recognizes superior quality products, presentations and flavor.

-Ensures compliance with food handling and sanitation standards.

-Follows proper handling and right temperature of all food products.

-Ensures employees maintain required food handling and sanitation certifications.

-Assists Executive Chef with all kitchen operations.

-Maintains purchasing, receiving and food storage standards.

-Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

-Checks the quality of raw and cooked food products to ensure that standards are met.

-Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

-Provides services that are above and beyond for customer satisfaction and retention.

-Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.

-Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

-Observes service behaviors of employees and provides feedback to individuals.

-Strives to improve service performance.

-Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

-Empowers employees to provide excellent customer service.

-Sets a positive example for guest relations.

Job Profile:
Position: Sous Chef
Start Date: Match Any
Job Category: Hotel
Job Type: Full-time
Compensation: Match Any
Experience: 4 years
Education: Culinary Arts Degree Preferred
Job Location(s): New York
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