Sous Chef Catering

Job Description Summary

The Catering Sous Chef reports directly to the Catering Chef for USH. They will be responsible for assisting with the planning, production and execution of all foods for catered and special events. The Sous Chef should possess the ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills.

• Assisting in the planning, creation production and execution of all catered menus and events.
• Proper and consistent production of all food products
• Maintain appropriate pars for Catering
• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures.
• Support the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.
• Supervise all hourly staff and Seasonal Supervisory staff, provides work direction, performance reviews, and coaching to team.
• Ensure company compliance with Union contracts regarding employee work conditions, maintaining discipline and replacing open shifts.
• Completion of administrative responsibilities for the department to include review of team member schedules, daily operational work plans, cleanliness and sanitation checklists.
• Mentors and counsels team members and enforce appropriate policies and procedures ensuring compliance of departmental standards.
• Responsible for supervising Team Member’s workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations.
• Observes, critiques, and adjusts the daily functions of both departmental personnel and standard operating procedures to provide quality guest service.
• Acts as Environmental Health & Safety Team representative for the employees.
• Uphold projected labor budget. Adjust operations as necessary to budget, including weekly work schedules.
• Maintain a clean, safe and professional work environment.
• Ensure proper training of new hires is upheld to the content of the training materials.
• Ensure the workforce is trained and proficient at assigned tasks.
• Lead workforce planning, reward and recognition planning, employee events, and employee satisfaction action planning.
• Performs other duties as assigned

• High School diploma or GED required
• Culinary knowledge & formal training required
• Minimum 3 years management in the food industry
• experience managing a team
• Must be available to work on weekends, holidays and nights in varying weather conditions.
• Demonstrates good judgment and a strong sense of ethics in deciding how to respond to internal Team Members and external customers’ (guests) concerns and issues while keeping company business models in mind

• Associate or bachelor’s degree (or equivalent) in hospitality management or business administration preferred.
• Ability to express ideas clearly and logically that are fact based.
• Must have Excellent written and verbal skills to effectively communicate with all levels of the organization
• Proficient in MS Word, Excel, food related Point of Service system or similar systems (i.e. EATEC & Clarity)
• Strong customer service, interpersonal and organizational skills
• Able to provide creative solutions to guest situations
• Ability to work in a high paced, repetitive teamwork environment
• Theme-park experience preferred or experience with multiple large high-volume food service units
• Experience managing in a union environment
• Strong interpersonal and analytical skills
• Quick thinker with the ability to make sound decisions
• Able to manage effectively under deadlines
• Previous experience with creating and managing budgets

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