Executive Sous Chef

About the role

The Edwin, Carter & Canary is seeking a talented and passionate Food and Beverage Manager to lead and inspire our culinary team. This role plays a crucial part in delivering exceptional dining experiences, fostering a culture of excellence, and ensuring the highest standards of quality, safety, and operational performance.

Responsibilities

• Lead and inspire the culinary team in delivering exceptional dining experiences through strategic planning, sourcing, preparation, and presentation of all food offerings.
• Champion a culture of excellence, creativity, and collaboration while maintaining the highest standards of quality, safety, sanitation, and operational performance to ensure memorable guest experiences and strong business results.
• Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.
• Recommends menu and procedural changes.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
• Maintain the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Requirements

• More than two years of post high school education, but less than a degree from a four-year college.
• Five to ten years of employment in a related position with this company or other organizations.

Qualifications

• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Oral and written communication skills.

Skills

• Knowledge of principles and practices within the food profession.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Oral and written communication skills.

Benefits

• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Employee Housing
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, restaurants and more!

Pay

USD $75,000.00 - USD $80,000.00 /Yr.

Schedule

Inside 100% of 8 hour shift. Temperatures can range from -10 degrees in the freezer to over 100 degrees on the front line.