Executive Sous Chef

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Cookout Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Maintain quality of all food product and presentation.
• Aid in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and the Director of F&B to create and implement menus.
• Create and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Aid in coordinating, supervising and directing the Stewarding Department.
• Aid in computing daily food cost.
• Aid in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Aid in the direction and training of all chefs to ensure adequate operation in all outlets.
• Aid in creating menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Aid in catering sales on all special menus and price structures.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.