Executive Sous Chef

Position PurposeExhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility comprise of overseeing all food preparation areas (banquets, in-room dining, restaurants, and bar/lounge) and all support areas (dish room and purchasing) as applicable.Duties and ResponsibilitiesAssisting the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functionsSupervises and coordinates activities of cooks and workers engaged in food preparationManage line cooksEnsures methods and standards of food production is maintained and consistentEnsures that cooks are preparing proper amounts of all items needed by setting written par levels for all areasMonitors the quality of raw and cooked food products to ensure that standards are metDemonstrates new cooking techniques and equipment to staffMentoring of staffDevelops and implements guidelines and control procedures for purchasing and receiving areasManages department controllable expenses including food costs, supplies, uniforms and equipmentParticipates in the budgeting process for areas of responsibilityProvides direction for menu developmentAssists in how food should be presented, and create decorative food displaysRecognizes superior quality products, presentations and flavorInspects all freezers and refrigerators for cleanliness, organization, and correct temperaturesInspects all food products for proper rotation and usage of foodResponsible for production and presentation of all restaurant and in-room dining menusPossess extensive knowledge of food qualityResponsible for the supervision of all employees in the kitchenEnsure all kitchen employees abide by Company policies and standardsEnsures all employees practice proper hygieneEnsures employees take their meal and rest period breaks as scheduledSupervise and train line cooks; taking appropriate corrective actions when requiredResponsible for conducting daily pre-shift briefing and/or trainingUnderstands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gapsProvides guidance and direction to subordinates, including setting performance standards and monitoring performanceFosters teamwork and possesses effective working knowledge of conflict resolutionSets and example to ensure compliance with food handling and sanitation guidelinesKnowledge, Skills and AttributesMust consistently display a professional and sophisticated presenceMust be able to prioritize and delegate work with effective and consistent follow-throughMust be highly organized with attention to detail, speed, and accuracyMust be self-motivated with high energy levelMust be a team player working with all levels of management and staff, and possess the ability to lead and motive staffMust be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidaysMust be able to multi-task in a fast-paced work environmentMust possess excellent interpersonal skillsMust have basic knowledge of arithmeticMust have the ability to input data and access information on the computerMust have working knowledge of Microsoft OfficeMust possess clear thinking ability and sound judgementMust possess ability to remain calm and resolve problems under pressureMust be able to read, write, and understand the English language; bilingual Spanish preferredMust practice excellent personal hygiene and consistently display a professional presenceMust be able to exercise confidentiality and discretionMust have working knowledge of Microsoft Office & TEAMS