Sous Chefs- Turks & Caicos - Caribbean

Framed by the white sand beaches of world-famous Grace Bay and the marine preserve of Princess Alexandra National Park, Seven Stars embraces the natural environment of the Turks & Caicos Islands We are currently looking to recruit sous chefs to join our extraordinary property.

Working hours will be a minimum of 44 hours per week, expected to be flexible to work longer hours depending on business demands. May be assigned to any section of the kitchen or catering function or call to provide assistance as per direction by the management. Work timings will be on shifting and day offs could be move from time to time depending on the volume of business.


Under the direction of the Head Chef- Executive Chef or in his absence prepares food in accordance with Seven Stars Resort policies and procedures and local hotel
standards, whilst supervising junior members of the Kitchen Brigade. Promotes the desired work culture around the five core values of trust, integrity, respect, one team and service and the brand ethos.

Internal
1. Colleagues in the department
2. Other Hotel Departments
External
1. Guests

Key Responsibilities
1. Produces food of high quality according to standard recipes
2. Assists with the preparation, presentation, decoration and storage of the general dishes
3. Prepares Regional Dishes appropriate to the hotel location and guest mix.
4. Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
5. Prepares in advance food, beverage, material and equipment needed for the service
6. Responsible for maintaining the cleanliness and orderliness of the assigned areas displaying best practice of Health & Safety
7. Provides direction to the Kitchen helpers, Interns and Stewards
8. Attends and participates in daily briefings and other meetings as scheduled
9. Establishes and maintains effective employee working relationships
10. Provides direction for all day-to-day operations
11. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
12. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
13. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
14. Encourages and builds mutual trust, respect, and cooperation among team members
15. Serving as a role model to demonstrate appropriate behaviours
16. Ensures property policies are administered fairly and consistently
17. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
18. Supervises and coordinates activities of cooks and workers engaged in food preparation
19. Supervise and control procedures for purchasing and receiving areas.
20. Supervise and control department controllable expenses including food cost, supplies, uniforms and equipment

Self Management
1. Actively participate in training and development programs and maximise opportunities for self development
Management of Human resources
1. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
2. Ensures employees are treated fairly and equitably
3. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
4. Administers the performance appraisal process for direct report managers.
5. Observes service behaviours of employees and provides feedback to individuals and or managers
6. Manages employee progressive discipline procedures for areas of responsibility
7. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
Customer Service
Demonstrate service attributes in accordance with industry expectations and company standards including:
1. Being attentive to Guests
2. Accurately and promptly fulfilling Guests requests
3. Anticipate Guests needs
4. Maintain a high level of knowledge which affects the Guest experience
5. Demonstrating a ‘service’ attitude
6. Communicate guests complaints
7. Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers

Health, Safety and Security
1. Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure all direct reports do the same
2. Knows and implements the brand's safety standards
3. Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager

Financial Management
1. Under the assistance of the senior finance manager participates in the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
2. On an ongoing basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
3. Effectively manage staffing costs by preparing efficient work schedules in line with business demands and legal requirements

General
1. Ensures that all colleagues’ activities adhere to and support the Seven Stars Quality Management System
2. Sets a personal example for right conduct and behaviour for an open eyed, respected and effective colleague of the organization
3. Comply with Hotel Rules and Regulations and provisions contained in the Employment Handbook
4. Comply with Company Grooming Standards
5. Comply with Time and Attendance Policies
6. Comply with the Company’s Corporate Code of Conduct
7. Familiarise with the company values and model desired behaviours
8. Perform tasks as directed by the Manager in pursuit of the achievement of business goals


Essential
1. Male or female
2. Energetic, pleasing and out-going personality
3. Good physical health
4. Team player
5. Honest
6. Able to work under pressure
7. Good command of English (both written & spoken)

Desirable
1. Knowledge of any other European language

Essential
1. High school diploma; 6 years experience in the culinary, food and beverage, or related professional area OR
2. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area
Desirable

1. 2 year experience in the same position for a similar property
2. Caribbean experience
3. Remote island experience

Framed by the white sand beaches of world-famous Grace Bay and the marine preserve of Princess Alexandra National Park, Seven Stars embraces the natural environment of the Turks & Caicos