Sous Chef - 11114

Friday | July 30, 2021

Company

Paycom Center

Description

SUMMARY: This position is the person is in charge of the day to day operation of a high-volume restaurant. Oversight of the culinary and stewarding staff, while maintaining the training and implementing consistency in food production throughout the kitchen and stewarding personnel. When restaurant in not in use. This position requires the assistance in managing other culinary areas throughout the Paycom Center.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties and responsibilities may be assigned.

  • Prepares per POS orders, carvery buffets, and catering functions
  • Capacity to learn the restaurant menu and recipes
  • Must be able to facilitate and effectively execute training
  • Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently
  • Ordering, receiving and preparing food items Maintaining food costs and budget goals
  • Attend in-house event-related meetings and relays immediate changes with other departments
  • Maintaining all kitchen equipment cleanliness and annual maintenance
  • Training of all kitchen and stewarding staff to include "Serve-safe" and any health department regulations
  • Maintain a Health Department score of 90 or higher
  • Assists with monthly inventory and inventory controls
  • Responsible for Kitchen in absence of Executive Chef
  • Must be able to speak clearly and listen attentively to Employees, Management and Guests
  • Ability to handle difficult/challenging situations and conversations
  • Ability to perform basic math calculations and understand finances, cost management, and computer skills

 

SUPERVISORY RESPONSIBILITIES

This position directly supervises one or more F&B Culinary employees in the F&B department. Carries out supervisory responsibilities in accordance with SMG's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning assigning and directing work; appraising performance; rewarding: disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

 

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

 

EDUCATION AND/OR EXPERIENCE:

  • Culinary degree preferred or equivalent experience
  • 2-3 years of experience in the management of a high-volume/high-end restaurant kitchen
  • Experience in Banquet Catering

 

CERTIFICATES, LICENSES, REGISTRATIONS:

  • ABLE commission alcohol beverage permit within 30 days
  • Serve Safe Certification permit within 30 days

 

KNOWLEDGE, SKILLS & ABILITIES:

  • Must be able to speak clearly and listen attentively to Employees, Management and Guests
  • Ability to handle difficult/challenging situations and conversations
  • Ability to perform basic math calculations and understand finances, cost management, and computer skills
  • Read, write and speak English fluently.
  • Capacity to learn the restaurant menu and recipes
  • Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently
  • Advanced oral and written communication skills.
  • Strong orientation to customer service and ability to work with other staff members in the facility.
  • Results oriented individual with the ability to meet required budgetary goals.
  • Excellent organizational, planning, communication and inter-personal skills.
  • Ability to undertake and complete multiple tasks.
  • Computer skills to include Excel programs.
  • Must adhere to local Health Department codes.
  • Ability to be creative with food presentations and maintain a consistent and quality product.

 

PHYSICAL REQUIREMENTS -- The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

  • This position requires stooping, lifting, and standing for extended periods of time;
  • Moderate to extreme exposure to heat and noise.
  • Daily lifting up to 50 lbs. multiple times a day.
  • Manual dexterity to operate kitchen and office equipment is required.

 

HOURS OF WORK AND TRAVEL REQUIREMENTS:

  • Travel negotiable
  • Shifts vary -- Required to work any shift needed (as scheduled or determined by events or management)
  • Ability to work irregular hours, including nights, weekends, and holidays.

 

COMPUTER SKILLS

  • Operate a personal computer using Windows and Microsoft Office software.
  • Operate standard office equipment including copier, typewriter and fax machine.
  • Some experience with MICROS, BYPASS, QUEST, INFOGENESIS, ALOHA, or other point-of-sale system.

 

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

 

Human Resources Manager: Darla Shaw

Paycom Center -- Prairie Surf Studios

One Myriad Gardens, Oklahoma City, Ok. 73102

dshaw@asm-okc.com

No Phone Calls

All applicants must apply online to be considered. Applicants needing reasonable accommodations to complete the application may contact the Human Resources Office at (405) 602-8516

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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