Soux Chef

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Supervisory ResponsibilitiesDirectly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include but are not limited to: interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.Major ResponsibilitiesnEnsures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.nEmpowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing AURO Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.nUnderstands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately.nMaintains a favorable working relationship with all company associates to foster and promote a positive working environment.nEssential Job FunctionsnOperate Kitchen department within budgetary guidelines and in response to actual conditionsnAssist in the development and implementation of policies and controls on issues relating to Kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc.nControl food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food.nComplete or assist with the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards.nAssist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.nUnderstand and enforce adherence to health department and hotel sanitation and food handling guidelines.nComply with all recipes and product specifications and assure that staff does the same.nMaintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations.nAttend meetings as scheduled and meet regularly with kitchen staff. Maintain effective working relationship with food and beverage management staff and hotel departments.nConduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.nAssist in menu development.nInspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.nPrepare reports, proposals and other communications as assigned.nOther Duties and ResponsibilitiesnComplies with Company Standards of Service as outlined for AURO Hotels.nProjects a favorable image of AURO Hotels to the public at all times.nPerforms all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.nTreats guests, vendors, customers and co-workers with professionalism and respect at all times.nCompletes Departmental, AURO Hotels and Brand standards training as assigned.nMaintains a clean and neat appearance at all times.nMust be able to work flexible work hours/schedule including evenings, weekends and holidays.nFollows all AURO, Brand and local Health and Sanitation regulationsnNothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.nDisclaimerThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Experience/Education2-5 years as an Assistant Sous Chef in a recognized resort or hotel, managing or supervising a staff of culinarians; Excellent communication skills. College Degree preferred; High school diploma or general education degree or equivalent combination of education and experience required.Certificates & LicensesValid State Driver’s License (anyone driving a Company vehicle or required to drive as a part of their job); Others required by Brand Standard and/or State Law.Computer SkillsAs required by Brand Standard and Company standardsLanguage AbilityAbility to speak effectively with customers and/or associates. Ability to write clearly and legibly.Math AbilityAble to perform basic math problems.Reasoning AbilityAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Work EnvironmentThe work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the associate may be required to work outside in extreme heat, cold, rain, wind or inclement weather as the demands of the position so dictate.Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The associate is occasionally required to sit, climb or balance and stoop, kneel, or crouch. The associate is occasionally required to lift up to 40 pounds. The associate is constantly required to walk and work with hands and arms up to several hours at a time. While performing the duties of this job the associate is constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. They are also constantly required to talk and/or hear. Source: Hospitality Online,

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