Sous Chef - Gjelina LV - Gjelina Group

SOUS CHEF - GJELINA LAS VEGAS

Salary Range: $65,000 to $70,000 per year (DOE and state)

ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

We are currently seeking a dynamic and self-starting Sous Chef who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast-paced brasserie.

POSITION SUMMARY: The Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

General Attributes:

• To maintain product quality above all else, putting customer's satisfaction over profit.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments.
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Essential Duties and RESPONSIBILITIEs (Other duties may be assigned):

• Kitchen management and reporting; of all restaurants as specified by senior management.
• Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
• Ensure each dish that goes out of the kitchen is of the highest standard and quality.
• Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
• Develop all necessary manuals in liaison with the operations team
• Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
• Train and develop staff.
• Take up any related responsibilities handed over to you; by the management
• Interacts with guests to obtain feedback on product quality and service levels.
• Able to make recommendations to the Executive Chef regarding succession planning.
• Ensure that all recipesand product yields are accurately costed and reviewed regularly.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the location
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safetyand correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department's overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To recruit and select a suitable culinary team whoare able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members
• Establishing and maintaining recipes, portion controls, and presentation specifications
• Understanding and knowledge to properly use and maintain all equipment in station
• Ordering all related products
• Quality assurance of product and communication when necessary
• Communicating all necessary repairs to equipment
• Plan, schedule, manage, lead and direct department operations.
• Consistently review department operations to identify any problems, concerns, and opportunities for improvement.
• Develop and implement a positive learning environment and supportive training culture.
• Analyze relevant reports to identify and address trends and issues in department performance
• Plan and control daily labor schedule.
• Lead and supervise the department to ensure compliance with The Company policies.
• Supervise ServSafe™ practices with regard to personal cleanliness and food handling.
• Follow and adhere code of conduct.
• Ensure compliance with all labor laws, policies and procedures and address any violations immediately (directly or through management staff).
• Perform other duties and responsibilities as required or requested by management.

SUPERVISORY RESPONSIBILITIES: Oversees Employees in the pastry department and is responsible for the overall direction, coordination, and evaluation of the department. The Pastry Chef leads and supervises Sous and Bakers. Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.

QUALIFICATIONS/REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 3-5 years kitchen leadership experience or related experience.
• Manager ServSafe™ certified.
• Advanced understanding of professional cooking and baking skills
• Ability to take direction/give direction/delegate
• Manage and cultivate a team environment
• Work calmly and effectively under pressure
• Problem solving abilities, be self-motivated, and organized
• Leadership skills with the ability to coach and mentor staff in the department
• Demonstrates good judgment, integrity, trust, ethics, and values.
• Excellent communication skills. (Bi-lingual English and Spanish a Plus, but not required)
• Good understanding and ease with Microsoft Office
• HS diploma required; Culinary Degree preferred, but not required.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must have reliable transportation.
• Strong communication skills (written and verbal).
• Ability to use discretion and provide direction to the team.
• Must thrive in a fast-paced environment.
• Must have strong work ethic, trust, integrity, and accountability.
• Exceptional time management and organizational skills.
• Ability to provide exceptional guest service that exceeds expectations.
• Ability to exercise independent judgment.
• Detail and action oriented.
• Must be able to follow all safety, health, and sanitation procedures.

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. The Company is an Equal Opportunity employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, this position is regularly required to stand and walk for long periods of time. Regularly lift and/or move up to 25 pounds; frequently lift and/or move up to 35 pounds; occasionally lift and/or move up to 45 to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots and pans, etc.); Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENTS: The work environment characteristics described are representative of those a Pastry Chef encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.