Pastry Sous Chef

Essential Job Functions

Position: Sous Chef

Department: Chefs

Date Updated: January 18 2006

Primary Responsibilities:

• To provide leadership and direction in the production of all food items: restaurant outlets room service main kitchen banqueting and/or assigned areas
  

Benchmark ever increasing standards of food and food production in the main dining room

banqueting room service restaurant outlets and/or assigned areas. The development of

seasonal dishes and seasonal menus and the implementation of all processes and

procedures to ensure consistency (i.e. recipe development photographs

production lists ordering specifications yield data etc.

• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.
  

To take all necessary steps to provide our guest with a Greenbrier experience in accordance with the five star five diamond guidelines

Candidate must demonstrate the following attributes:

Sets high standards which are reflected in all aspects of his own professional behavior

Expects consistent high performance from others

Constructively confronts others openly and directly about performance

Inspires others not only to adhere to high standards but finds ways to raise the bar

Sets the tone in a positive and progressive manner

Anticipates and prevents problems

Makes decisions and sets priorities on the basis of a solid problem solving model

Evaluates pros and cons of a decision and uses these to make decisions to improve business performance

Uses passion for improvement to push self and learn to do better

Drives organization to new levels of achievement

Anticipates the cultural or environment challenges that will likely be encountered

Anticipates guests needs and proactively develops strategies products and services to meet those needs

Uses creative innovative measures to exceed guest expectation

Works on getting added results

Coaches and guides others in work tasks and overall work place safety

Gets results the right way

Develops action plans to achieve goals

Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement

Continually strives for improvement through situational experience and solicitation of feedback

Can handle advanced and unusual tasks

Normal Working Hours:

Varies day and evening 1012 hour shift)

Possible 6day week

Past Work Experience Requirements:

8 years experience in food production at The Greenbrier or similar location

Previous supervisory experience required

Educational Requirements:

High School Diploma or G.E.D. preferred

A.O.S/ A.S. Culinary Degree or equivalent experiential learning

Basic supervisory management training

Comprehensive understanding and practical knowledge of the fundamentals of cooking

Technical Requirements:

West Virginia Food Handlers Permit

Must be able to effectively communicate and delegate work assignments

Must be able to lead a highly motivated team

Ability to organize and supervise independent restaurant units within kitchen structure

Proficient in all aspects of the culinary arts and have a thorough knowledge of all a la carte and banqueting work

Must be innovative and creative

Computer
Experience

Specific Software Experience

Level
(Beginner Intermediate Advanced)

Word Processing

Intermediate

Spreadsheet

Intermediate

Database

Programming

Calendars

Outlook

Intermediate

Internet

Hardware Installation

Technical Skills

Skill Level

(Beginner Intermediate Advanced)

Typing WPM

Beginner

Data Entry

Other

Physical Requirements:

Location of Work

Yes

Yes

X

Indoors

Heated

X

Outdoors

Temperature Fluctuations

X

Below Ground

Personal Protective Equipment Required

X

Elevated Areas

Work Postures

Continuous

up to 8 hrs. per 8 hr. shift

Frequent

up to 5.5 hrs. per 8 hr. shift

Infrequent

up to 3 hrs. per 8 hr. shift

Rarely

up to .5 hr per 8 hr. shift

Standing

X

Sitting

Walking

X

Climbing

X

Bending/ Stooping

X

Overhead Reaching

X

Arm/Hand Movement

X

Hand/Eye Coordination

X

Other (Define)

Lifting Requirements

10 lbs.or less

1120 lbs.

2130 lbs.

3140 lbs.

Over 41 lbs.

10 lbs.or less

1120 lbs.

2130 lbs.

3140 lbs.

Over 41 lbs.

10 lbs.or less

1120 lbs.

2130 lbs.

3140 lbs.

Over 41 lbs.

10 lbs.or less

1120 lbs.

2130 lbs.