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Sous Chef Solon Market District - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Solon, OH Solon, Ohio |
About this job
The first responsibility of the Market District Smoke & Fire Lead will grow sales and introduce customers to new food offerings by providing leadership in the department. Their responsibilities will also include training, directing and managing Team Members to meet the department's goals.
Requirements
- Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
- Display a commitment to learn about food and share food knowledge with fellow Team Members and customers.
- Demonstrate a willingness to learn, understand, and communicate the Market District Passion for Food philosophy, which includes the willingness to taste and experience new product offerings.
- Actively demonstrate appropriate suggestive selling techniques. Provide active sampling opportunities, when appropriate.
- Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for the Market District banner. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
- Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
- Exhibits an enjoyment of people and the ability to approach and talk to people about food.
- Inspects food and food preparation by both physical and visual inspection to maintain quality standards and sanitation regulations.
- Assigns, coordinates and evaluates work of Team Members by writing schedules, production lists and finished product.
- Train Team Members in methods that produce finished goods that meet quality standards. Complete Team Member feedback evaluations so the product can meet or exceed the customer's requirements.
- Maintain accurate department records by using, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
- Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget. Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports. Review financial transactions and monitor departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Prepared Foods Manager.
- Participate in team meetings to develop and evaluate core items and in and out items.
- Direct and manage Team Members to ensure a safe and clean work environment that meets health and OSHA requirement.
- Ability to understand and adhere to the Collective Bargaining Agreement. Additional responsibilities as directed by management.
- Responsible for budget development, expense control and/or revenue generation for a department.
- Supervision of team members within an area or section of a department.
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