Job Purpose:

The Sous Chef is directly responsible for the effective operation of the food service in our venue, Dizzy's Club, located in he Columbus Circle area. The Sous Chef is directly responsible for maintaining the highest standards of utilization in order to maintain food cost and labor costs to be in line with the annual budget and and directing cooks to prepare the highest quality products according to the Great Performances standards. T

• Scheduling and forecasting the needs of all culinary staff according to business levels
• Training and development of all culinary staff
• Effective mentoring and performance management of all culinary staff
• Maintain the food cost at or below budget
• Oversee the production of all food items according to Great Performances standards and guidelines
• Review all menu items for accuracy, freshness and consistency
• Maintain a recipe system for all menu items
• Troubleshoot any and all issues as they arise for the kitchen
  
• Effectively communicate the mission of Great Performances to all managers and employees
  
• Work a flexible schedule to accommodate seasonal business levels

• Has high performance expectations and willingly owns results. Demonstrates a commitment to goals, a "can do" attitude and approach to problems, and persistence in the face of adversity
• Actively pursues learning and self-development to enhance personal, professional and unit growth
• Seeks and welcomes feedback. Takes action to enhance performance based on experiences and coaching. Admits and learns from mistakes
• Communicates with co-workers, management, clients, vendors and others in a courteous and professional manner
• Conforms with and abides by all Company policies and procedures
• Perform other duties as assigned to ensure overall operational success

Knowledge, Skills and Abilities Required:

• Demonstrated interest in the hospitality industry
• Demonstrated attention to detail, problem solving, logic, analytical, mathematical and customer service skills, acquired through practice or training
• Demonstrated food knowledge for menu recommendation and creation
• Ability to multi-task and handle changing priorities as dictated by changing business environment
• Ability to interact with different individuals on multiple levels, including both internal and external customers
• Strong verbal communication skills
• Presentation and public speaking skills
• This position will require excellent communication skills and computer literacy
• Strong organizational skills, ability to multi task and possess strong leadership skills