Executive Sous Chef

Responsibilities

• Maintain professional guest relations
• Display knowledge of food preparation
• Aid in selecting, training, scheduling, supervising, and counseling employees
• Coordinate smooth operation of food preparation line by supervising line staff
• Prepare food as required
• Direct cleanliness of kitchen area
• Maintain resort kitchen equipment
• Display knowledge of safe operation of kitchen equipment
• Maintain security of kitchen area
• Act as Executive Chef in their absence
• Direct control of food and labor costs
• Train staff in use of working menus, recipe cards, and photograph standards
• Direct staff in sanitary food handling techniques
• Display understanding of Suncadia appearance standards
• Attend all mandatory meetings
• Complete other duties as assigned, to include cross training

Qualifications

• Minimum 5 + years experience as a cook in a high volume restaurant, resort/hotel kitchen
• Previous leadership experience in a kitchen environment
• Able to work well with others
• Able to communicate well with staff and customer
• Active Food Handler’s permit or ability to obtain one
• Current US Driver's License
• Able to work flexible hours and days
• Able to read and communicate through written menu requirements
• Supervisory skills including training, communication, and organization