Sous Chef

Company Description:

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description

What You Will Accomplish

Responsible for planning and directing food preparation in assigned Food & Beverage

area(s) to ensure guests receive the highest level of service and quality on a daily and

consistentbasis.

What You Will Bring

Manages subordinate team members in the responsible for restaurant food preparation. Responsible for the overall direction, coordination, and evaluation of staff. Carries out supervisory responsibilities in accordance with the

organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Verifies payroll, reports sales, and generates related reports.

2. Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed.

3. Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.

4. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.

5. Ensures all kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. May prepare and submit liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.

6. Monitors SOPs to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.

7. Follows all standard food handling, TIPS, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.

8. knowledge of Forbes standards, rating, and audits.

Great If you have

Experience as at a supervisory level at a Hotel or Restaurant for approximately 2 to 3 years.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.