Exec Sous Chef

About the role

The Executive Sous Chef manages staff and day-to-day Kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction.

Responsibilities

• Manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations.
• Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives.
• Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning.
• Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.
• Directly manages assigned staff and indirectly manages all subordinates.
• Articulates Company goals to the staff.
• Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates.
• Unites associates in a common commitment to achieve and exceed these goals.

Qualifications

• Works closely with management throughout the hotel and the Company.
• Impresses guests with quality and timely service in a pleasant and friendly manner.