Impress employers and recruiters.
Choose from hundreds of resume examples.

Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

About the Role

Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees and supervisors in a polite and courteous manner to ensure gracious hospitality.

Responsibilities

• Maintain professional appearance standards.
• Ensure guest needs are accommodated.
• Ensure the general cleanliness of the back-of-house and the entire venue.
• Participate in interviewing, hiring, and training new applicants.
• Participate in employee development of all subordinates.
• Responsible for the scheduling of the assigned department.
• Ensure safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensure Department of Health and company sanitation standards.
• Ensure the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Coach and develop back-of-house employees by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensure all employees are compliant with all back-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, including payroll, inventory, and purchasing.
• Possess in-depth knowledge of all recipes and food menus.
• Maintain station-recipe-books.
• Organize, develop, and produce new recipes for potential new menu items and specials.
• Ensure the completion of all opening and closing procedures as prescribed by company.
• Ensure expediting standards.
• Communicate clearly and concisely with all employees during service.
• Possess practical knowledge of the job duties of all supervised employees.
• Oversee the replacement or repair of all breakage and damage of equipment or furniture.
• Attend, lead, and participate in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portray a positive and professional attitude.
• Demonstrate knowledge of the venue, Company, its partners, and supporting hotel environments.
• Work as part of a team and provide help and support to all fellow team members.

Requirements

• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Must be able to stand, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Skills

• Strong menu planning skills.
• Ability to coach.
• Ability to build a team.
• Problem-solving skills.
• Leadership skills.
• Organizational skills.
• Self-motivation.
• Proactive.
• Strong attention to detail.
• Proficient with computers (Microsoft Products).
• Proficient with POS systems.
• Proficient with technology.

Experience Level

• 2-3 years

Education Level

• Company in-venue Sous Chef Training
• Food Handling Certificate
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred