POSITION: Sous Chef Supervisor

ESSENTIAL FUNCTIONS: The Sous Chef Supervisor oversees the operation to ensure all food is prepared and served according to health and safety regulations, the facility is clean and the customers are satisfied with their service. They assist in managing the staff and play a large role in the ability to maintain positive employee relations and a positive team environment.

REPORTS TO: Executive Chef

WORK SCHEDULE: Flexible – nights, weekend, holidays and special events.

ESSENTIAL DUTIES:

· Responsible for opening and closing the building according to expectations of the management team.

· Oversees setting up and breaking down of workstations.

· Oversee the sanitation of workstations including floors, worktables, walls, refrigerators, equipment, and utensils.

· Participate in the cleaning of the operation as needed and or assigned.

· Oversees the cooking and preparation of food items for the day according to recipes and brand requirements.

· Responsible for making sure the staff uses correct portions when preparing and serving items on the line.

· Ensure Production Sheets are completed and accounted for. Review post production results for accuracy.

· Ensure staff completes daily temperature logs.

· Oversee the product merchandising, line displays, and distribution of marketing materials.

· Delegate tasks to employees as necessary.

· Provide on-going coaching and performance feedback to staff members.

· Assist managers with employee discipline sessions, attendance logs, and maintaining up to date contact information.

· Inform management of escalating employee conduct issues.

· Responsible for making sure the staff properly disposes of waste.

· Greet customers as they enter and leave the location.

· Ask customers about the quality of their service and handle any complaints (with assistance from the manager on duty) while maintaining a positive attitude and smile.

· Assist managers with administrative tasks, scheduling, ordering and inventory responsibilities.

· Ensures each station has the equipment and supplies needed to serve the customers.

• Thorough understanding of the KRONOS payroll system.
• Complete employee call off slips as needed.
• Ensures that all areas of the unit are properly staffed, arranging for coverage as needed as well as communicating any replacement coverage to the rest of the management team.
• Develops and maintains an effective two-way communication system which reaches all employees.
• Uphold and enforce all employee rules as outlined in the Employee Handbook and the Collective Bargaining Agreement. Have a thorough understanding of the Collective Bargaining Agreement.
• Works in a safe manner at all times, wears proper PPE and supports all unit safety initiatives.

· Maintain a professional appearance.

· Ensure uniform compliance of the staff members.

· Maintain a safe work environment by enforcing all safety standards and assisting with SAFE observations.

• Acts in compliance with local, state, and federal laws and regulations.
• Acts in compliance with established company policies and procedures.
• Performs other tasks as requested by the General Manager.

SUPPORTIVE DUTIES:

• Professionally represent Aramark & UD Dining at all times. Comply with all Business Conduct Polices.
• Participate as a team player with all locations on campus creating “One Best Team”.

· Cross-train for all hourly positions at you location.

· Work in other areas or departments as required by your manager.

· Support in the performance review process.

· Perform task as requested by your manager on a weekly, bi-weekly or monthly basis.

· Completion of any task requested by a supervisor or member of the ARAMARK management team.

SPECIFIC JOB KNOWLEDGE, SKILLS, ABILITIES & QUALIFICATIONS:

· 1 year of supervisory experience.

· 2 to 5 years’ experience in the food service industry.

· High school education or equivalent.

· Interest in self-development and desire to learn.

· Requires ability to work inside kitchen area, interact with heated equipment, chemicals, steam and other at-risk conditions.

· Requires frequent lifting and repetitive motion.

· Great customer service and communication skills.

· Strong leadership skills.

· Time management, organization, and multi-tasking skills.

· Ability to work successfully in a team environment promotes teamwork.

· Ability to use confidential information in an appropriate manner and protect employee privacy.

· Ability to manage people and have accountability for company assets.

· Ability to work in a fast-paced environment and effectively use problem solving and decision-making skills.

· Basic computer skills and ability to quickly learn new technology systems.

· Previous supervisory experience or experience in the food service industry.

· Strong presentation skills.

· Must be a self-starter, well organized and detail oriented.

· Must have ability to multi-task, exercise independent judgment and show initiative.

· Must be able to set and meet deadlines in a fast-paced environment and manage multiple priorities while working independently.

· Excellent command of oral and written communication skills necessary.

· Thorough knowledge of MS Office products (Word, Excel, Outlook, PowerPoint, etc.) required

o KRONOS

• Union experience a plus.
• Ability to reconcile cash.
• Must be able to lift, push or pull 50 – 75 pounds.
• Able to walk and stand for extended periods of time, up to 8 hours.
• Attend and pass Serv Safe training class and TIPS training class when offered on campus.

Job Type: Full-time

Pay: $22.00 per hour

Physical setting:

• Casual dining restaurant

Schedule:

• Night shift
• Weekend availability

Ability to commute/relocate:

• Newark, DE 19716: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 2 years (Required)

Work Location: One location

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