SUMMARY The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. *QUALIFICATIONS * - Read, write and speak English. - Ability to understand financial goals and accomplish them. - Minimum 2 years Banquet Chef experience preferred. - Minimum 5 years cooking experience. - Food/Beverage Service Worker Permit, where applicable. - Ability to communicate effectively with the public and other employees. - Meet minimum age requirement of jurisdiction. - Minimum 2 years kitchen management experience. - College degree or certification in culinary field/hospitality field preferred. - No employee will pose a direct threat to the safety/health of self or others. *PERFORMANCE STANDARDS * - CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests meets or exceeds customer expectations. Ensure that consistency of service and standards are met. - FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Assist in preparation of annual departmental budget that accurately reflects the departments operations plan. Anticipate revenue/cost problems and report discrepancies to Executive Chef/FandB Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food costs to rise. - PEOPLE: Manage people according to Davidsons values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels. QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the FandB business and ho to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. MANAGING THE BUSINESS: Assist in the preparation of