Senior Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff. Must ensure sanitation and food standards are achieved.

The Café Gannet restaurant, famously known as “Mossel Bay's Seafood House”, was founded in 1988. Restaurant to the Protea Hotel by Marriott Mossel Bay. Situated in the heart of Mossel Bay, neighboring the Dias museum complex with a north facing scenic ocean view. We aim to provide the finest, fresh, sustainable seafood that the local coast line has to offer. We are a 135 seater restaurant.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Additional Experience

Sushi experience favourable

CORE WORK ACTIVITIES

Leading Culinary Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Celebrates successes by publicly recognizing the contributions of team members.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Assists Executive Chef with all kitchen operations.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Observes service behaviors of employees and provides feedback to individuals.
Strives to improve service performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Sets a positive example for guest relations.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Brings issues to the attention of the department manager and Human Resources as necessary.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Participates in employee progress discipline procedures.
Participates in the employee performance appraisal process, providing feedback if needed.
Participates in the development and implementation of corrective action plans.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Job Type: Full-time

Education:

High School (matric) (Preferred)

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Senior Sous Chef