SUMMARY

The Saucier supervises and participates in the area set-up and quality control of all area food production items in a timely fashion that is consistent with all safety and sanitation standards. The Saucier will assist in advising the kitchen in preparation, portioning and garnishing of food to ensure that methods meet specifications. May prepare food or portion and garnish cooked foods. Requisitions materials as needed and ensures equipment is maintained and available for use. A qualified candidate must be a results oriented, hands-on professional with the ability to deal effectively and interact well with the guests and Team Members. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. Relay accurate information to guests regarding hours of operation, Hotel services, directions to local attractions or function rooms, car rentals, airline shuttle service, etc. Monitor staff performance, product quality and production flow. Foster improvements where needed. Read, comprehend, and follow the daily forecasts, menus and recipes in order to produce and delegate the production of all food items for respective work area. Supervise staff. Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Direct staff in proper job functions and proper guest interaction. Complete food order requisitions using a computer, or pen and paper, to procure the necessary items needed for production in work area. Audit food storeroom items for quality, consistency and rotation. Work to control food cost and revenues. Enforce daily sanitation, hand washing and safety codes. Interact with hotel guests in order to provide for special requests. Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.

 QUALIFICATIONS

Must be able to work in a productive and cohesive team environment Have the desire to be extremely organized and prioritize work and meet deadlines. Can comprehend and follow supervisor’s instructions. Performs duties within multiple temperature ranges from hot to cold. Maintain a neat, clean and well-groomed appearance. Work with interruptions. Strong knowledge of food service industry, cuisines and beverages.

EDUCATION

Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Minimum 1+ years Culinary Management experience in a fine dining restaurant.  Must have the ability to obtain/renew all government required licenses or certifications.

LANGUAGE SKILLS

Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, subordinates and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. 

                                                                                                                                                                              

MATHEMATICAL SKILLS

Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

 REASONING ABILITY

Must maintain the ability to provide clear direction, instruction and guidance to team members and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner. Ability to collect information and solve customer concerns promptly and efficiently.

OTHER QUALIFICATIONS

Must be a minimum of 18 years of age. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Attend and participate in meetings in order to be informed of new rules, regulations and procedures and to discuss scheduling and/or other concerns of the Hotel and/or department. In addition to performance of essential functions, this position may be required to perform a combination of functions to be determined based upon the particular needs of the Hotel.

PHYSICAL DEMANDS

Lift materials weighing from 1 – 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.  The noise level in the work environment is usually loud.

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