Executive Sous Chef

Reports To: Executive Chef

Supervises: Sous Chefs, Cooks, Prep Cooks, Pastry Cooks, Banquet Cooks, Fish Hawk Cooks, Golden Eagle Cooks, and Stewards

Essential Responsibilities:

1. Overall responsibility for the production, quality and consistency of all food in the 3-meal restaurant, including but not limited to Dining Room, Room service, Amenities.

2. Supervise the kitchen staff to ensure compliance with the resorts objectives and the health and safety of all employees and guests.

3. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products.

4. Interview, train and review performance of kitchen and utility personnel.

5. Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always.

6. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.

7. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.

8. Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.

9. Perform daily administrative tasks related to labor and food costs including but not limited to time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed.

10. Attend and/or hold departmental meeting and/or TI management meetings as assigned by Executive Chef/Director of Food and Beverage.

11. Other projects as assigned by the Food and Beverage Director/Executive Chef.

12. Conduct tastings with service staff.

Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.

External: Hotel Guests and visitors

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

1. High school diploma or equivalent vocational training certificate.
2. 4 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant
3. Ability to communicate in English verbally and in writing with guest, co-workers and management to their understanding.
4. Ability to compute basic mathematical calculations.
5. Ability to work all stations on the line
6. Food handling certificate
7. Knowledge of food and labor cost controls
8. Previous management experience

Skills:

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to maintain the TI standards, policies and procedures with all kitchen staff.
3. Ability to ensure security of kitchen access, products and hotel property.
4. Ability to ascertain staff training needs and provide such training.
5. Ability to prioritize, organize, delegate work and follow through with assigned tasks
6. Ability to be a clear thinker, remain calm and resolve problems using good judgement.
7. Ability to work well under pressure of meeting production schedules and timelines.
8. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
9. Ability to direct, manage and motivate a team and contribute to their growth.
10. Ability to direct performance of kitchen staff and follow up with corrections where needed
11. Ability to use all senses to ensure quality standards are met
12. Ability to maintain a clean, neat and organized work environment
13. Ability to follow recipes, to increase or decrease recipe as needed.
14. Ability to always promote positive guest relations.
15. Is familiar with hotel services/features and local attractions/activities to respond to inquiries
16. Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.
17. Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
18. Instruct staff in the correct usage, safety and care of all machinery in the kitchen operation
19. Complete work orders for maintenance repairs and contact Engineering for urgent repairs.
20. Develop new menu items, test and write recipes.
21. Assist CCS with developing special menus for functions; meet with clients as requested.
22. Supervise and direct the organization and preparation of food for the employee cafeteria
23. Review sales and food cost daily; resolve any discrepancies with the Controller.
24. Minimize waste and maintain controls to attain forecasted food and labor costs.
25. Foster and promote a cooperative working climate, maximizing productivity and morale.
26. Oversee training of new hires. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
27. Provide feedback to staff on their performance; conduct scheduled performance appraisals, handle disciplinary problems and counsel employees according to hotel standards.
28. Interview and hire new personnel according to hotel policies and standards.
29. Prepare daily/weekly payroll reports.
30. Document pertinent information in the logbook and follow up on items notated during other shifts
31. Maintain and strictly abide by state sanitation/health regulations and hotel requirements

Secondary Functions:

1) Plan and conduct daily line ups and monthly departmental meetings.
2) Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings and daily scoop meetings.

3) Return business telephone calls.
4) Answer correspondence.
5) Research local farm products, new suppliers, special markets.
6) Attend gourmet shows, food and wine meetings.
7) Perform at special events and off-premise functions.
8) Schedule and conduct month-end inventories.
9) Prepare menu analysis and recipe costing.

• Lifting or pushing up to 50 pounds
• 10 % Sitting, 20 % Walking, 10% Bending, 60% Standing
• Manual Dexterity

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.