Job Description

Salary $95,000 - $105,000

The Encore Boston Harbor Executive Sous Chef is responsible for supporting the Executive Chef with overseeing performance and strategy of their restaurant and being accountable for meeting Encore food quality standards and financial goals. This includes, but is not limited to; implementing the department strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for departmental and company success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. JOB RESPONSIBILITIES:
• Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
• Implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
• Held accountable for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Oversees the performance of team members under his/her area of responsibility.
• Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.
• Administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.
• Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.
• Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
• Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a motivating environment.
• Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
• Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.
• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
• Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand.
• Demonstrates creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Facilitates daily pre-shifts with back of house staff.
• Requisites food and equipment from respective purchasing agents, giving specifications, quantities, and quality descriptions which must be maintained by the Purchasing Department.
• Initiates, promotes and enforces safety procedures, primarily the cooking and holding processes of hot and cold foods.
• Ensures safe handling of all equipment within the "back of the house", (mixers, dicers, vegetable cutters, etc.).
• Establishes and maintains department objectives, standards, guidelines, and budget to ensure proper management of department; monitors and evaluates staffing levels and food purchasing, production, and inventory in order to control costs and waste.
• Develops strategic buying practice and works with purchasing department to ensure best price and quality for foods purchased.
• Evaluates current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for best allocation of resources among restaurant outlets to achieve maximum financial returns and guest service levels.
• Assists the Executive Chef with analyzing food costs and forecasting business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.
• Works with safety as a priority, and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job-related duties as assigned.

Qualifications

JOB REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Age, Gaming and Certifications:
21 years of age or above.
Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
Education and/or Experience:
High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
Minimum 7 years of full service kitchen experience, 4 years in a leadership role required.
Requires strong computer skills and proficiency in Microsoft Office.
Candidate must have experience with planning and project management.
Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.
Knowledge of union as well as non-union working environments preferred.

Language Skills:
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.
Mathematical Skills & Reasoning Ability:
Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request.
Physical Demands:
The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.
Work Environment:
The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property

Additional Information