Assistant Sous Chef

** Additional Information
** Sign On Bonus: $3500

** Job Number*
* ** Job Category
** Food and Beverage & Culinary

** Location
* * The Westin Cape Coral Resort at Marina Village, 5951 Silver King Blvd, Cape Coral, Florida, United States, 33914
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** Schedule
* * Full Time

** Located Remotely?
** N

** Position Type
** Management

** Pay Range:**  $26.54-$28.85 per hour

** Bonus Eligible:
** Y

** JOB SUMMARY*
* Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

** CANDIDATE PROFILE*
* ** Education and Experience*
* - High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area.

** CORE WORK ACTIVITIES*
* ** Ensuring Culinary Standards and Responsibilities are Met*
* - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

- Maintains food handling and sanitation standards.

- Ensures all employees have proper supplies, equipment and uniforms.

- Performs all duties of Culinary and related kitchen area employees in high demand times.

- Oversees production and preparation of culinary items.

- Ensures employees keep their work areas clean and sanitary.

- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

- Communicates areas in need of attention to staff and follows up to ensure follow through.

- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

- Assists in determining how food should be presented and creates decorative food displays.

- 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.

** Supervising Daily Culinary Team Activities*
* - Ensures and maintains the productivity level of employees.

- Ensures completion of assigned duties.

- Coordinates activities of cooks and workers engaged in food preparation.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Leads shifts while personally preparing food items and executing requests based on required specifications.

- Handles employee questions and concerns.

- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

- Conducts employee performance appraisal process, giving feedback as needed.

- Communicates performance expectations in accordance with job descriptions for each position.

- Participates in an on-going employee recognition program.

- Monitors employee's progress towards meeting performance expectations.

- Conducts training when appropriate.

** Maintaining Culinary Goals*
* - Follows specific goals and plans to prioritize, organize, and accomplish your work.

- Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met.

- Places orders for appropriate supplies and manages food and supply inventories according to budget.

- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

** Ensuring Exceptional Customer Service*
* - Provides services that are above and beyond for customer satisfaction and retention.

- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

- Sets a positive example for guest relations.

- Strives to improve service performance.

- Handles guest problems and complaints seeking assistance from supervisor as necessary.

- Empowers employees to provide excellent customer service within guidelines.

** Additional Responsibilities*
* - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

- Serves as a role model to demonstrate appropriate behaviors.

- Analyzes information and evaluating results to choose the best solution and solve problems.

- Complies with loss prevention policies and procedures.

- Reports malfunctions in department equipment.

- Attends and participates in all pertinent meetings.

- Encourages and builds mutual trust, respect, and cooperation among team members.

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