Executive Sous Chef

About the Role

Exhibits 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. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Responsibilities

• Provide direction for all day-to-day kitchen operations and supervise/coordinate cooks and food preparers.
• Perform employee duties as needed and determine appropriate replacements to fill gaps.
• Coach, mentor and develop staff; set performance standards, monitor performance and conduct appraisals for direct reports.
• Demonstrate new cooking techniques and equipment to staff and train on plate presentation and food knowledge.
• Develop and implement guidelines and control procedures for purchasing, receiving and food storage.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment; participate in budgeting.
• Provide direction for menu development and monitor quality of raw and cooked food products, presentation and flavor.
• Ensure compliance with food handling, sanitation and brand safety standards; ensure employees maintain required food handling and sanitation certifications.
• Deliver exceptional customer service: interact with guests for feedback, handle guest problems/complaints and empower employees to meet guest expectations.
• Establish open, collaborative relationships with employees; solicit feedback and review employee satisfaction to address concerns.

Qualifications

• High school diploma or GED and 6 years experience in culinary, food & beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 4 years experience in culinary, food & beverage, or related professional area
• Knowledge of food safety, sanitation and proper food handling/temperature control
• Experience in menu development, cost control and managing multiple food outlets (banquets, restaurants, room service, bar/lounge)