Guy's Sous Chef

Responsible for culinary standards and operational guidelines in Guy Fieri restaurant for a specific shift including kitchen areas, food preparation activities and facilities.

• Responsible for culinary operations creating a differentiated service/quality experience and ensuring optimum performance of all. 
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food related items. 
• Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage. 
• Evaluates the following factors such as: pricing, quality, marketing, price/value perceptions, guest satisfaction, Team Member training and development as they relate to overall food products. 
• Maintains kitchen inventory and orders using specified par levels.
• Visibility to guest, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. 
• Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe). 
• Supports and ensures consistency with safety and accident prevention programs (non-slip footwear, knife handling, proper lifting). 
• Creates and supports a Family Style service culture for guests and Team Members.
• Supervisory accountability for all Team Members for day-to-day operations to include hiring, training, and developing Team Members which includes coaching, mentoring and appropriate performance management up to and including separation.
• Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation, and analysis.  Makes changes if necessary to achieve end result.
• Responsible for evaluating scheduling (planning, assigning, and directing work) of shift/outlet to meet business demands to ensure optimal operations and customer satisfaction during all business hours.   
• Acts as a role model to other Team Members and always presents oneself as a credit to Company and encourages others to do the same.
• Ensures regulatory, internal controls and policy and procedure compliance. 
• Performs all other related and compatible duties as assigned. 

• College degree or Culinary Arts Degree preferred.
• 2 years progressively more challenging culinary experience.
• Good oral and written communication skills including tact when dealing with difficult situations, must be fluent and literate in English.
• Excellent interpersonal skills and organizational ability.
• Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook.
• Ability to prioritize multiple projects and meet strict deadlines.
• Ability to understand and analyze Budget & P&L Statements.
• Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors.
• Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Ability to listen and respond to visual and aural cues. 
• Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality.
• Must be flexible with schedule, including nights, weekends, and holidays as required.