Executive Sous Chef

About the Role

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment. Ensure operations conform to all standards and regulations while achieving profitable, competitive, and quality products. Responsibilities include long- and short-term planning and day-to-day operations of the kitchen and related areas.

Recommend menu and procedural changes, manage food and labor costs within approved budget constraints, and perform all essential functions while adhering to SOPs and future food programs to ensure consistent, quality products.

Lead and develop kitchen associates and managers to attract, retain, and motivate employees while providing a safe environment. Responsibilities include hiring, training, coaching, conducting performance reviews, resolving problems, and maintaining open communication.

Responsibilities

• Plan and manage the procurement, production, preparation, and presentation of all food in a safe, sanitary, and cost-effective manner.
• Monitor and control the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate, and franchise standards.
• Develop, recommend, implement, and manage the department’s budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed management and budget objectives.
• Develop and implement menus and backup systems (e.g., records, production lists, pars, training) within corporate guidelines to 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 four-year college degree.
• Five to ten years of experience in a related position with this company or other organizations.
• Advanced knowledge of food service principles and practices, including management of people, complex problems, and food and beverage operations.
• Strong oral and written communication skills.

Physical Demands

• Lifting objects weighing 30-35 pounds, 3 to 5 times during a shift (e.g., top round, prime rib, frozen boxes).
• Carrying items ranging from clipboards to food products to small equipment.
• Kneeling for inspections of cleanliness and monitoring, as well as during lifting (approximately once a week).
• Full mobility required to inspect and monitor the kitchen environment.
• Continuous standing (50% or more of the day) for expediting, cooking, or inspecting, with periods ranging from 15 minutes to 1 hour.
• Ability to communicate effectively with employees.
• Ability to hear machinery for safety reasons.
• Excellent comprehension and literacy skills to read, write, and analyze budgets.

Work Environment

Inside 100% of an 8-hour shift. Exposure to extreme temperatures: freezer temperatures can reach -10 degrees, while the front line can exceed 100 degrees.