Bugler Specialty Sous Chef - Full Time (Swing Shift)

Benefits

Additional Information

Thank you for your interest in becoming part of the Oaklawn Team. We have an extraordinary legacy. We are a family with strong core values, providing a new level of excitement for our guests and Team Members as we aspire to be Arkansas' Employer of Choice. The Specialty Sous Chef works alongside Chef De Cuisine to manage daily kitchen activities in a fine dining setting, including overseeing staff, training Staff ,aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. ESSENTIAL DUTIES AND RESPONSIBILITIES Lead team in accordance with Oaklawn policies and document any staff issues that do not align with policies (i.e. attendance, behavior, and attitude) Assist in department inventory procedures with accountability for checking incoming orders and deliveries, communicating effectively with vendors, and notifying appropriate person if there are any delivery issues or inconsistencies Conduct daily shift line checks of kitchen to ensure execution of prep work is accurate, complete, and in accordance with food safety and sanitation regulations Responsible for proper and accurate labeling with date on all food containers to monitor freshness of all food and ensure first-in, first-out organization in walk-ins and low-boys in accordance with food safety and Sanitation regulations Ensure preparation of all meals in compliance with standardized recipes and portion volume, assisting team members during service times. Ensure cleanliness and maintenance of all work areas, utensils, and equipment, communicating any repairs needed Work with team to ensure proper order pacing and timely execution of food by kitchen teams so guest receives food at same time and per service standards Assist Chef in preparing daily prep list and oversee execution by kitchen teams Create specials for the kitchen, working with Executive Chef and/or team on flavor profile, food cost, and presentation. Provide direction, coaching, and leadership for all cooks and kitchen team members on a daily basis including training, safety and sanitation, and company policies and procedures Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. Responsible for maintaining of cost control methods and procedures by monitoring consistent pars and inventory. Demonstrate, train, assess, and provide feedback to new hires on proper preparation of food items Educate and serve as point person for team on menu knowledge, allergens, specials, and promotions Works with Chef to proactively communicate staffing needs and implement development plans for current team members Interview and hire, in collaboration with Executive Chef, all kitchen positions to maintain appropriate staffing par levels Responsible for establishing and communicating goals and opportunities to Executive Chef, Director of Food and Beverage and the VP of Hospitality on a regular basis Effectively manage department budgets, in collaboration with Executive Chef, including forecasting Organize and lead team meetings to communicate updates, motivate team, and provide a constructive forum for feedback and concerns Create and post weekly schedule two weeks in advance, considering restaurant needs and PTO requests and ensuring staffing coverage when there are call-outs and for mandatory breaks during shift Promote positive public/team member relations at all times. Maintains a clean, safe, hazard-free work environment within area of responsibility. Communicate with members of management and line team members daily regarding job requirements, expectations and outstanding issues. Creates and maintains relationships with sponsors and vendors Exhibits behavioral styles that convey confidence and earns respect from others; makes good first impression and represents the company in alignment with its values and standards Evaluates and adapts the organizational units, jobs and processes to best fit business needs and/or support the goals of the business Follows Purchasing/PO policies and procedures Maintains an attitude & philosophy consistent with the company Core Values and Standards of Behavior with internal & external guests Regular Punctual Attendance Ability to work required overtime Superior attention to detail and accuracy Ability to meet strict deadlines Flexible to work all shifts including holidays, nights, weekends Must be a team player and maintain a professional, positive attitude and lead by example Flexible and adaptable to work in changing environment Excellent Communication skills both oral and written Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Strong problem solving, organization and time management skills Ability to work under pressure and deal with stressful situations during busy periods Ability