Executive Sous Chef

Job Summary:

The Executive Sous Chef is responsible for all aspects of managing and leading the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with set standards.

Supervisory Responsibilities:

• Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
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Duties & Responsibilities:

• Review the daily activities (House Count, Forecasted covers for each outlet, catering activity, VIPs/special guests.
• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep tasks to staff to execute.
• Review daily specials and offer feedback to Departmental Chefs.
• Review banquet function sheets and make a note of any changes; post function sheets for the next 7 days.
• Meet with the Departmental Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.
• Meet with the Steward Team to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure printers on the line are in working order and there is enough paper available for the shift.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Work online during service and assist wherever needed.
• Be aware of any shortages and plan before the item runs out.
• Ensure that F&B Service Staff are informed of "sold out" items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Monitor and handle guest complaints by following the L.E.A.R.N. procedures and ensuring guest satisfaction.
• Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders in HotSos for maintenance repairs. Contact Engineering directly for urgent repairs.
• Develop new menu items, test, and write recipes.
• Assist the Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee dining room.
• Review sales and food costs daily; resolve any discrepancies with the Director of Finance.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff signs out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Ensure Line-ups are conducted daily and company objectives and enlivened.
• Ensure that defects are addressed and constant involvement in quality improvement processes.
• Review financials periodically to ensure we meet or exceed all departmental revenue goals by maximizing all opportunities.
• Performs other related duties as assigned.

Required Skills & Abilities:

• Ability to maintain the hotel's standards, policies, and procedures with all kitchen personnel.
• Ability to prioritize, organize and delegate work assignments.
• Excellent written and verbal communication skills.
• Work well under the pressure of organizing and attaining production schedules and timeliness.
• Operate, clean and maintain all equipment required in job functions.
•  Ability to comprehend and follow recipes.
• Plan, develop, expand, and condense recipes.
• Excellent attention to detail, speed, and accuracy.
• Be a motivator to staff and maintain a cohesive team.
• Ability to ensure security of kitchen access, products and hotel property.

Education & Experience:

• High school diploma or equivalent is required.
• 5+ years of experience in the culinary field is required, in a hotel is preferred.
• Food handling certificate.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.