Executive Sous Chef – Catering & Banquets

Job Description
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.