Executive Sous Chef

Events

• Establish the day’s priorities and assign production and prep tasks to staff.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up.
• Absorb any late or absent employees and coordinate breaks for staff.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.

Main Duties & Responsibilities

Tests cooked foods by tasting and smelling them.

Menu Development:

• Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
• Recipe & costing documentation.
• Competitive Analysis.
• Food Cost & Budgeting.

Sales analysis & Avero usage

Invoice organization & “life cycle”.

Waste awareness & utilization

Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.

Product cross utilization

Team: Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards.

Hiring Team

Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires.

Supervision Team

Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities.

Monitoring efficiency, productivity and work flow

Scheduling Flexing staffing to seasonal trends and scaling labor to revenue.

Education

Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.

Menu descriptions, allergy charts

Staff tastings.

Labor

Maintaining pars.

Budgeting labor expenditures

Managing OT.

Health & Safety

• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas.
• Ensures that kitchen staff follows and completes schedules as assigned.
• Inspection preparedness.

HACCP Plan & implementation

• logs, rigor, etc.

Repair & Maintenance

• Keeping the kitchen and applicable equipment in working order.
• Placing service calls with Engineering.
• Educating staff of the proper use & care of equipment.
• Following up with Engineering Dept. & vendors about repair status.

Physical Requirements

• Frequently standing up behind the desk and front office areas.
• Carrying or lifting items weighing up to 50 pounds.
• Handling various objects.
• Frequent changes in temperature in environment, hot, cold, freezers.

Compensation And Benefits

• $95k - 105k annual salary range.
• Excellent and Affordable Health care coverage.
• Life Insurance, Disability Insurance, Pet Insurance.
• 401k with Company to match after 1 year.
• Up to 160 hours of PTO/year and company recognized holidays.
• Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace.
• Employee Meals, Employee Referral Program, Commuter Discounts.
• Regular fun staff events and celebrations!