Sous Chef-250 EX

JOB OVERVIEW
Set against the stunning backdrop of St. Pete Beach, this role goes beyond the kitchen-it's about leading a culinary team that delivers unforgettable coastal experiences. As the Sous Chef, you will be responsible for every aspect of kitchen operations, from inspiring your team to maintaining the highest standards in food preparation, storage, and safety. You'll craft menus that reflect our beachside vibe, manage food purchasing, and ensure labor and food costs stay within budget-while creating dishes that shine as brightly as our sunsets. If you thrive in a fast-paced, celebratory environment where excellence meets laid-back charm, this is your opportunity to lead with flavor and flair.

ESSENTIAL JOB FUNCTIONS:

1. Oversee and manage all Banquet events, manage culinary teams on Banquets as well as Banquet staff when working the events.
2. Creating Banquet Menus, BEO meetings, Catering the Banquet events.
3. Manage the Shack outlet employees.
4. Maintaining relationships with current Vendors and developing new relationships with new vendors, sourcing, cost, ordering and receiving /P.O. Birch Street
5. Ensuring payroll edits are updated in Dimensions.

6. Updating all Shack and culinary schedules updating in Dimension, physical inventory

7 Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

8 Interview, hire and train, and prepare and do performance evaluations, resolve problems, provide open communication and do discipline and/or termination when warranted.

8 Establish the day's priorities and assign production and preparation tasks for staff to execute.

10 create daily menu specials and receive feedback from Executive Chef.

11 Review banquet event orders and make note of any changes.

12 Communicate both verbally and in writing to provide clear directions to staff.

13 Take physical inventory of specified food items for daily inventory.

14 Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

14 Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

15 Ensure that staff report to work as scheduled, document any late or absent employees.

16 Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

17 Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

18 Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

19 Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

20 Observe guest reactions and confer with service staff to ensure guest satisfaction.

21. Conduct frequent walk-throughs of each kitchen area and direct respective staff to correct any deficiencies. Ensure that quality and details are being maintained.

22. Assist the Executive Chef in menu development and execution.

23. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

24. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.

25. Ensure that excess items are utilized efficiently.

26. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

27. maintain hotel policies and standards.

27. Perform any other job-related duties as assigned.

28. Comply with attendance rules and be available to work on a regular basis.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with
their job duties and be a team player. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop
menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct,
coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.