• 管理规范
• 人性化管理
• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 绩效奖金
• 做五休二
• 员工餐

工作地：北京

Role Summary:
The Executive Sous Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.
The Executive Sous Chef will focus on culinary excellence and the cafe experience for the Food program to support operational excellence. This position reports into the Executive Head Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote with standards, C@G Food expectations and improve user (partner) experience.

The great things you will be expected to do:
General Expectation
？ Oversee kitchen operations, which must be done in accordance with the organization and client standards
？ Sets an expectation of hospitality that is friendly and engaging
？ Trains and develops team members
？ Follows all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides
？ Promotes a culture of Food and Workplace Safety. Ensures that FDA, HSE, NSF, ACP and
company/clients requirements are fulfilled and SOP’s in place and followed including Mobius
administration (keying in the menu, recipes and dish labels)
？ Assists Executive Head Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
？ Assists Executive Head Chef in ensuring that all products and ingredients that are used are purchased following sector and C@G Food purchasing standards and sustainability commitments
？ Works with Executive Head Chef to ensure all sector and Compass employee guidelines are implemented and adhered to
？ Treats everyone with professionalism, care and respect
？ Communicates with the Client honestly, accurately and in a timely manner
？ Provides assistance to the Executive Head Chef and deputizes him for all the matters related to kitchen operations as well as in leading the efforts on testing and implementation of clients culinary initiatives and projects
？ Closely monitor the process of food preparation and ensure that policies for food waste reduction are properly followed, recorded through Leanpath and ensures the goals are achieved

Key skills & qualifications
EDUCATION & QUALIFICATION
？ Degree in Culinary Arts preferred or equivalent professional experience
WORK EXPERIENCE
？ Has a minimum of 2 years kitchen supervisory experience or applicable culinary experience in a similar volume, quality food service establishment
PHYSICAL AND LANGUAGE REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to;
？ Stand, talk or hear, and taste or smell.
？ Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
？ Specific vision abilities required
？ Ability to read, understand and speak English to perform essential functions of the job
COMPETENCIES
？ Strong passion for great food and hospitality
？ Excellent communication skills both written and verbal
？ Maintain a positive attitude under pressure and motivate team
？ Working knowledge of Microsoft Word, Excel and PowerPoint including Google Documents
？ Posses general hospitality knowledge and interest in sustainability and sustainable food practices
ATTRIBUTES
？ Manages time effectively and prioritizes tasks to meet deadlines
？ Ability to follow all Health & Safety standards
？ Demonstrates good judgment and decision making skills
？ Ability to work independently and in a team
？ Ability to work in a fast paced, changing environment
？ Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in own judgment and decisions and responds quickly under pressure
？ Openly share and co-create – Delegates tasks to develop others
？ Passion for Quality – Takes personal responsibility for correcting customer service problems, consistently sets demanding performance expectations and sets priorities to maximize benefits
？ Win through Teamwork – Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organization
？ Embrace Diversity – Listens to others and values their contributions, receptive to new and builds on ideas and acts in an ethical and socially responsible manner.
？ Takes Responsibility and making the big calls – Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally
？ Taking the responsible approach to business

索迪斯中国索迪斯在中国拥有14,000多名员工，分布在全国750多个营运点，每天为110万名消费者提供多样化的生活质量服务，以满足来自不同层面的需求。我们的合作企业覆盖工商企业与政府机构、教育、医疗卫生与养老服务等多个领域。我们所有的努力与工作都始终致力于一个共同目标——积极提高组织和个人的生活质量。提高客户、消费者和员工的生活质量，是索迪斯的企业责任、使命与承诺。在中国，我们的服务涵盖：驻场服务：为工商企业、学校、医院、养老院、工厂、大型活动等提供前台接待、餐饮服务（包括团膳与员工餐厅管理方案等）、工程管理、设施管理、物业管理、清洁服务及绿化服务等多元化配套服务，并全面实施节能减排与可持续发展战略。普乐斯服务：包括员工福利、激励与认可（如零售商超礼券）、费用管理与公共福利等项目，实现人性化的员工关怀与员工激励。索迪斯办公室地址：上海市长宁区福泉北路388号东方国信A座7-8楼