Oxford Casino Hotel
Oxford, Maine
Position Summary The following are the responsibilities of the F&B BOH Supervisor/Sous Chef. This list should not be considered all-inclusive. Responsible for assisting in all kitchen operations in assigned area, while present, or in the absence of the F&B Kitchen Manager/Chef. Essential Job Functions Maintenance of all areas in accordance with the State of Maine. Completion of all daily menus and food products on all parts of the line/kitchen. Proper food handling by all team members in accordance with regulatory requirements. Assists F&B Kitchen Manager/Chef with the schedule maintenance. Grants early-outs or emergency overtime, if needed with justification. Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team. Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating in accordance with set standards. Daily taking and maintaining of inventory and ordering of food. Guarantees quality product received and communication with Culinary / Purchasing Team if there are any discrepancies or shortcomings. Assists the F&B Kitchen Manager/Chef when requested to, hire, train, develop, retain, supervise, appraise, discipline, and schedule employees to ensure successful outlet operations. Ensures the thorough training and development of all subordinate cooks/runners, and the documentation thereof using employee conference reports and company standard SOP's. Ensures proper management of the facility and equipment by daily communication with facilities department to request repair work needed. Call engineering yourself if there is an emergency equipment repair to report. Maintains records and logs as needed, including temperature logs, attendance logs, and any other mandated forms. Must be able to adjust all persons and locations on schedule for your shift at any given time based on last minute emergency adjustments. Develops guest loyalty through personalized customer attention (internal and external when possible) and staff development. Communicates daily with outlet FOH management team to ensure any questions are answered or concerns addressed. Attend and participate in weekly outlet meetings with FOH Team Ensures that all subordinates are following their job description and SOP's on a daily basis. Performs other duties as assigned. Job Specifications Must show Teamwork and great judgment skills. Performance Requirements: Understands and complies with all company and departmental rules and regulations, policies, and procedures. Show skill in establishing and maintaining effective working relationship with Team Members. Must be able to effectively communicate with internal and external Guests regarding orders and correct delivery. Physical Demands: Required prolonged standing and walking. Requires mobility. Required bending and reaching from level height to six feet. Have the ability to lift and carry items up to 40 pounds without hindrance. Requires normal hearing and vision, hand/eye coordination and manual dexterity. Is able to perform under stressful, demanding situations in perhaps small quarters of four feet or less, with four feet access Physical Demands and Work Environment May need to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. At other times the work requires some physical exertion, such as reaching, standing, walking, pushing, pulling, and lifting. Disclaimer The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.
Position Summary The following are the responsibilities of the F&B BOH Supervisor/Sous Chef. This list should not be considered all-inclusive. Responsible for assisting in all kitchen operations in assigned area, while present, or in the absence of the F&B Kitchen Manager/Chef. Essential Job Functions Maintenance of all areas in accordance with the State of Maine. Completion of all daily menus and food products on all parts of the line/kitchen. Proper food handling by all team members in accordance with regulatory requirements. Assists F&B Kitchen Manager/Chef with the schedule maintenance. Grants early-outs or emergency overtime, if needed with justification. Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team. Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating in accordance with set standards. Daily taking and maintaining of inventory and ordering of food. Guarantees quality product received and communication with Culinary / Purchasing Team if there are any discrepancies or shortcomings. Assists the F&B Kitchen Manager/Chef when requested to, hire, train, develop, retain, supervise, appraise, discipline, and schedule employees to ensure successful outlet operations. Ensures the thorough training and development of all subordinate cooks/runners, and the documentation thereof using employee conference reports and company standard SOP's. Ensures proper management of the facility and equipment by daily communication with facilities department to request repair work needed. Call engineering yourself if there is an emergency equipment repair to report. Maintains records and logs as needed, including temperature logs, attendance logs, and any other mandated forms. Must be able to adjust all persons and locations on schedule for your shift at any given time based on last minute emergency adjustments. Develops guest loyalty through personalized customer attention (internal and external when possible) and staff development. Communicates daily with outlet FOH management team to ensure any questions are answered or concerns addressed. Attend and participate in weekly outlet meetings with FOH Team Ensures that all subordinates are following their job description and SOP's on a daily basis. Performs other duties as assigned. Job Specifications Must show Teamwork and great judgment skills. Performance Requirements: Understands and complies with all company and departmental rules and regulations, policies, and procedures. Show skill in establishing and maintaining effective working relationship with Team Members. Must be able to effectively communicate with internal and external Guests regarding orders and correct delivery. Physical Demands: Required prolonged standing and walking. Requires mobility. Required bending and reaching from level height to six feet. Have the ability to lift and carry items up to 40 pounds without hindrance. Requires normal hearing and vision, hand/eye coordination and manual dexterity. Is able to perform under stressful, demanding situations in perhaps small quarters of four feet or less, with four feet access Physical Demands and Work Environment May need to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. At other times the work requires some physical exertion, such as reaching, standing, walking, pushing, pulling, and lifting. Disclaimer The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.
