Executive Sous Chef - Kassi Beach House

YOUR MISSION (The Job Description)

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Ensuring that all the needs of the guests are accommodated.
• Ensures the general cleanliness of the back-of-house, and the entire venue.
• Conducts decision-making process for interviewing, hiring, and training new applicants.
• Oversee the scheduling, growth opportunities and employee development of all back-of-house employees.
• Responsible for all back-of-house hourly employee's job performance reviews.
• Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.
• Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards.
• Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance, and SOP's.
• Responsible for employee scheduling, planning, directing work to the team.
• Daily Preparation of food during the assigned shift.
• Responsible for assisting in maintaining budgets within guidelines.
• Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures.
• Responsible for purchases of small wares and day-to-day operating supplies.
• Review food and labor costs of the entire food operation with the Executive Chef.
• Continually review kitchen operations for improvements in the food production area.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing, and sizes of portions are as prescribed.
• Gives instructions to cooking personnel fine points of cooking, as well as providing training.
• Interviews, hires, trains, evaluating employee performance, rewarding, and disciplining employees.
• Addressing complaints and resolving problems.
• Assumed responsibility for the kitchen in absence of Executive Chef.
• Follow established company and departmental standards for personal appearance and behavior.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Coaches and develops back-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all employees are compliant with all back-of-house standards and procedures.
• Possesses in-depth knowledge of all food menus and the venue.
• Organize, develop, and produce new recipes for potential new menu items and specials.
• Ensures expediting standards.
• Communicates clearly and concisely with all employees during service.
• Practical knowledge of the job duties of all supervised employees.
• Oversees the replacement or repair of all breakage, damage of equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shit meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the Company, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Other duties as assigned

• Ability to break down barriers and resolve potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Creativity and innovation are essential!
• Ability to think outside the box and approach all issues with a completely fresh approach
• Excellent customer relations, communication, presentation, and organization skills of utmost importance
• Able to change direction and work on multiple project aspects at once
• Enthusiastic, passionate, able to inspire and motivate others
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service

• Current, legal and unrestricted ability to work in the United States
• High School deiploma
• Minimum 4 years previous culinary experience as a Sous Chef or Senior Sous Chef within a high-volume kitchen setting
• Ability to communicate effectively verbally and in writing in English
• Knowledge of all tools associated with the position, including but not limited to knives, slicers, and choppers
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Effectively and efficiently move around kitchen and restaurant areas
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood
• Ability to work a flexible schedule
• Demonstrated financial acumen with P&L statements, and labor models are required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Prof Proficient with computers (Microsoft & Google Products), POS and technology

• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solving, and leadership skills required.
• Knowledge of and ability to prepare stocks, soups and mother sauces
• Complete understanding of all operations of the kitchen, kitchen equipment and sanitation
• Background in menu creation and implementation
• Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
• Proven ability to develop and retain culinary talent

• Lift up to 60 pounds of equipment or supplies, and move carts that weigh up to 100 pounds
• Work in an environment that is subject to varying levels of cold, heat, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• Stand for entire shift
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
• Work physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required to monitor food preparation and inspect restaurant kitchen areas

• 50% logical / 50% creative / 100% AWESOME
• Enjoy working with a team and alone as the situation dictates
• Adaptive, Flexible!
• Embody "great attitude"
• Unwavering integrity and endless work ethic
• Appreciate constructive feedback, as well as graciously providing the same
• Tenacious and self-motivated