Sous Chef at the Heirloom Room Creekside Restaurant and Bar - Gatlinburg (Food Services)

Sous Chef at the Heirloom Room Creekside Restaurant and Bar - Gatlinburg
General Responsibilities
Responsible for assisting the Chef with the overall Heart of House operations.
Assumes responsibility of daily Heart of House operations in the absence of the Chef
Adheres to Sanitation and Cleanliness Standards, trains, and oversees Heart of House team and ensures their understanding of cleanliness standards.?
Assists the Chef with inventory and ordering protocols on a daily / weekly / monthly basis as is determined by Standard Operating Procedures.
Takes ownership of and always maintains food quality standards.??
Leads with pride and understanding, focuses intently on training, education, communication, and support of Heart of House team members.
Assists Chef with overseeing training protocols to improve the performance of Heart of House team to ensure consistent quality.

Specific Responsibilities:
Leads meal service periods and supports Heart of the House team members in preparing meals during service periods.
Assists Chef in research, development, and implementation of standard recipes to adhere to food cost requirements and quality standards.
Monitors daily Heart of the House team levels to remain in compliance with standards set forth by AATMOS.
Adheres to Sanitation and Cleanliness Standards, trains and oversees Heart of the House team members and ensures their understanding of cleanliness standards.
Provides a safe, communicative, supportive environment for team members.
Takes ownership of and always maintains food quality standards,
Implements training protocol set forth by the Chef to improve performance of kitchen team members to ensure consistent quality.
Adheres to standard food rotation practices to eliminate waste, trains Heart of the House team to follow first in first out procedure.
Leads with pride and understanding, focuses intently on training, education, communication, and support of Heart of the House team.
Mediates and resolves conflicts between team members as necessary, reports unmanageable issues to Executive Chef.