Location:National Harbor, MarylandIt is the primary responsibility of the Sous Chef- Voltaggio is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.POSITION SUMMARY:It is the primary responsibility of the Sous Chef- Voltaggio is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.POSITION RESPONSIBILITIES/DUTIES:â¢ Assist in overseeing the culinary operations in Voltaggio consistent with the strategies and vision of the property.â¢ Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.â¢ Assist in overseeing the budget of the culinary aspect of Voltaggio and P&L. Analyze and addresses areas concern and defines needs for improvement.â¢ Assists Executive Chef in monitoring overtime, staff motivation.â¢ Oversees product consistency and makes necessary modifications according to business needs.â¢ Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.â¢ Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.â¢ Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.â¢ Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs.â¢ Responsible for maintaining the overall cleanliness and equipment maintenance of their areas.â¢ Assists Executive Chef in preparation of menu.â¢ Takes inventory, coordinates with the Executive Chef on order and preparation of food items.â¢ Delegates work assignments.â¢ Delegates and assists in cooking of food items, supervise staff.â¢ Coordinates with Executive Chef on proper cooking and time.â¢ Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Checks food items.â¢ Other job related duties as requestedSUPERVISORY RESPONSIBILITIES:â¢ Cookâ¢ Kitchen StewardEDUCATION and/or EXPERIENCE:Required:â¢ Bachelor's Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience.â¢ At least five (5) years of experience in management in related culinary fieldâ¢ At least three (3) year of experience in related culinary fieldâ¢ Effectively communicate in English, in both written and oral formsPreferred:â¢ Bilingual, English as the primary or secondary languageâ¢ Previous experience working in a similar resort settCERTIFICATES, LICENSES, REGISTRATIONS:â¢ Proof of eligibility to work in the United StatesKNOWLEDGE/SKILLS/ABILITIES:â¢ Use fair, equal, and sound judgment when making decisions.â¢ Expertise in budgeting, forecasting and capital expenditures.â¢ Organizational skills to function effectively with attention to detail while meeting established deadlines.â¢ Working knowledge of PC software (MS Word, Excel, Access, Outlook, etc.).â¢ Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.â¢ The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees.â¢ Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.â¢ Excellent customer service skills.â¢ Interpersonal skills to effectively communicate with all business contacts.â¢ Ability to effectively communicate in English, in both oral and written forms.