Job Description
Executive Sous Chef
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.
What you will be doing:
Providing direction for all day to day Culinary operations
Meeting daily with the Executive Chef to communicate daily operational challenges & successes
Leading the daily culinary briefings
Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standards
Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback
Partnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
Striving to improve all food preparations, presentations and menu selections
Striving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of service
Chairing the monthly departmental communication meetings with Culinary colleagues
Creating food menus for Banquets, In Room Dining, and Restaurant
Meeting with Storekeepers to ensure quality and par levels are maintained
Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
Interacting closely with Catering department to assist in coordinating event food and meeting with clients
Ensuring all VIP visits are handled and prioritized properly
Continually expanding on our current Food product to lead our colleagues to the next level
Actively recruiting talent to strengthen our Culinary team’s skill set
Performing other duties and projects as assigned
Qualifications
Your experience and skills include:
Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
Diploma in Culinary Arts or related field.
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
Current on all culinary trends and active in the furthering of his/her or her own culinary development.
Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement.
Apply via :
jobs.smartrecruiters.com
