Bass Pro Shops Executive Sous Chef of Big Cedar Restaurants in Ridgedale, Missouri
Executive Sous Chef of Big Cedar Restaurants
Location: Ridgedale, MO
Location Name: BCL
Wage: Depends on Experience
Position Type: Full Time
Position Summary: Provide technical and administrative assistance to the Executive Chef and ensure effective operation of the kitchen and food production outlets.
Oversees daily operations of Devil’s Pool and Worman House Restaurants
Schedule staff according to budget and business forecast and monitor daily
Develop additions to menu.
Continually train and update staff.
Responsible for product availability for restaurant items
Direct proper sanitation of kitchen facilities and equipment.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, etc.)
Monitor and control all food production.
Ensure safe working environment and techniques in the kitchen.
Model and promote good working relationship with Front of the House managers and staff
Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines.
Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
Facilitate monthly departmental meetings and follow through on unresolved topics.
Other duties as assigned
Education and Experience
Associates degree in culinary arts plus 5 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
Ability to organize and manage multiple priorities
Ability to stand for extended periods of time
Minimum of 2 years in a supervisory role with experience in coordination and managing staff
Excellent interpersonal and communications skills
Ability to perform as a strong team player
Ability to stand for extended periods of time
Ability to bend, lift and carry heavy objects.
Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
Ability to motivate others and lead people in the area of correct procedures and follow through.
Ability to deal effectively with a variety of company personnel and outside vendors.
Good personal hygiene.
Skills and Knowledge
Writing – Communicating effectively in writing as appropriate for the needs of the audience.
Basic Computer Skills – Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Reading Comprehension – Understanding written sentences and paragraphs in work related documents.
Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
Personnel and Human Resources – Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
Law and Government – Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
Clerical – Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
Analytical/Critical Thinking – The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
Education and Training – Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Number Facility – The ability to add, subtract, multiply, or divide quickly and correctly.
Originality – The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Adaptability – Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust – Ability to interact with others in an honest, fair and respectful way; giving others confidence in one’s intentions and those of the organization.
Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs.
High Work Standards – Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing – Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving / Decision Making – Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.