Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef's primary responsibility is, under the direction of the Executive Chef, to manage the culinary establishment of the property including overall organization, sanitation, safety, and training. The Exec Sous Chef is a working chef with emphasis on food cost control including ordering food and product for the outlet and monthly inventories. Training employees on proper cooking techniques, portion control, retention of nutrients and new menu items and daily specials. The role serves as the eventual successor to the Exec Chef, and mentors sous's and cooks in all resort kitchens.

Duties & Responsibilities:

• Management of all culinary outlets including but not limited to kitchen organization/coordination, staff training, and evaluating all supervisors and employees within the department.
• Position hires, manages (motivate, coach and mentor) employees to perform at maximum potentials.
• Separates employees, if necessary
• Schedules all employees, ensuring all shifts are covered.
• Manages labor costs by adhering to budgeted expenses, management of time clock system and scheduling.
• Performs monthly inventories.
• Oversees the arrival of new stock and ensure food is stored according to purchasing guidelines.
• Monitors and controls waste.
• Ensures all sanitation regulations are in compliance.
• Ensures guest satisfaction by maintaining all guidelines and procedures concerning food preparation, menu items and recipes.
• Makes sure cleaning schedules are carried out.
• Ensures consistency in all food preparation techniques, plate presentations, menu production.
• Makes sure all personnel are following proper label and date procedures.
• Reports and fills out first report of injuries in a timely manner.
• Inspects the employee dining area on a daily basis to ensure food quality and sanitation.
• Manages, maintains, and repairs all kitchen equipment, preparing work orders as needed.

Other duties as may be assigned

Job Requirements:

• A clean driving record for one year or more is required to meet insurance requirements.
• Attention to detail, organization, decision-making skills
• Ability to manage time well, meet imposed deadlines and ability to work flexible hours
• Innovative and change driven with a high sense of urgency.
• Proven problem solving skills with ability to maintain composure in stressful situations.

Education & Experience:

• Three (3) – five (5) years culinary management experience.
• Hospitality experience (4-5 diamond culinary) highly desired
• Culinary Certification highly desired