Exec Sous Chef

 As our new Executive Sous Chef, you could be leading the charge to ensure our guests enjoy a truly memorable experience. We are looking for an Executive Sous Chef to maintain and improve our culinary operations – through supervising the daily functions of the department, providing support and coaching to the culinary team, and working to cultivate a stellar guest experience. 

• Plan production of meals for the restaurant, in-room dining, the bar, and banquets. 

• Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team. 

• Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed. 

• Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees. 

• Develop recipes for and suggest methods and procedures to culinary team if needed. 

• Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues. 

• Act as Executive Chef in their absence. 

• Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.). 

• Directs and participates in preparing and producing food items. 

• Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards. 

• Collaborate with Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.  

• Ensure that all culinary receive appropriate rest periods and meal periods when needed. 

• Assist in monthly inventory of food items. 

• Assist Executive Chef in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. 

• Attend and participate in weekly kitchen financial meeting with culinary managers. 

• Attend and participate in all kitchen and culinary related meetings. 

• Attend and participate in quarterly Leadership Meeting with all managers (when needed).