Executive Sous Chef

About the role

Reporting to the Executive Chef & Director, Food & Beverage, the Executive Sous Chef will coordinate and ensure the smooth and efficient flow of the culinary operations in each kitchen.

Responsibilities

• Maintain and enhance the food products through a creative menu development and presentation
• Promote the company’s vision to become a highly recognized brand respected for its service delivery, diversity in design, contemporary Swiss attributes and Vitality through example
• Conduct daily shift briefings to kitchen colleagues
• Conduct monthly culinary meetings to address colleague issues
• Attends BEO & 10-day meetings, budgeting and forecasting meetings
• Presents at all colleagues / all manager meetings as and when required
• To develop and implement training programs and conduct training sessions and manage employee performance through training, coaching and developing and ensure all training complies with legislation
• Trains all kitchen staff on reducing wastage and monitoring consumption of high-priced items to ensure consumption is appropriate and in support of our Sustainability and Planet 21 commitment
• Actively share ideas, opinions & suggestions in weekly Executive Sous Chef meeting
• Conduct employee performance reviews and following up in a timely manner
• To maximize departmental productivity while maintaining and improving our Guest and Colleague satisfaction
• Maintain consistent staffing levels by monitoring the forecast and the actual occupancy of hotel rooms & Banquets meeting & events; scheduling colleagues utilizing Watson
• Promote a safe working environment by ensuring all colleagues are working in compliance with health and safety guidelines and regulations
• Compiles and reviews all food orders to ensure that the appropriate food cost is maintained at all times
• Works together with the F&B Department to create and implement new menus in all areas to ensure our offerings remain Current, Innovative, Standardized and Profitable
• Drive menu engineering and encourage all colleagues to get involved in menu creations
• Create and implement initiatives to increase food revenue and reduce expenses
• Maintain department standards in accordance with company operating procedures
• Inspire, coach and guide all colleagues to showcase their talents
• Together with the Executive Chef and Executive Sous Chef, ensure that the kitchen department is represented at all relevant meetings and with all relevant departments
• Manages recruitment, selection, training & the performance evaluation process including documentation of performance shortfalls of all related culinary staff
• Ensures that all culinary colleagues are fully aware of house rules and regulations
• Teaches, guides and monitors new staff on job performance; ensure colleagues execute tasks promptly and correctly by following policies, procedures, standards and guidelines at all times
• Manages proper annual vacation scheduling of all kitchen colleagues while maintaining Swissôtel’s quality standards; approves and keeps updated records of staff vacation, public holidays and medical leave
• Promotes a Fun/ Professional and Disciplined work environment
• Supports/Coaches/Leads & motivate kitchen colleagues by creating a professional and happy work environment, ensuring that all hotel information is properly communicated and responding to staff complaints, suggestions and feedback
• Ensures proper hygiene as per Illinois Department of Health
• Liaises daily with Banquet Managers to keep open lines of communication & guest feedback
• Continues to create and expand on Vitality menus & set – up
• Ensures daily orders are placed and accurate according to business volume
• Actively participates in each kitchen mise-en-place to ensure quality standards are met

Qualifications

• Have a strong working knowledge of various cuisines
• Minimum 2 years of Sous Chef experience
• Previous experience in a 4 star luxury hotel environment
• Fine Dining experience a definite asset
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School preferred
• Proven track record of cost control including food, equipment, labor and waste management to meet the food quality goals and the hotel’s financial goals
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership
• Responsible for State & Federal Food Handlers certification (mandatory)
• Must be able to work any shift assigned, such as holidays, weekends, mornings, afternoons and evenings