Executive Sous Chef-The Westin Raleigh-Durham Airport

Job Duties

• Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Assure kitchen personnel are trained in best cleanliness and sanitation practices.
• Communicate with the Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events.
• Capable of preparing and executing food services for events up to 400 + people.
• Attend mandatory meetings in reference to food and beverage.
• Assists the Food and Beverage Director as guidance is given.
• Reports directly to the Executive Chef.

Qualifications

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 3 years cooking experience in a hotel environment or large catering/event venue.
• Previous kitchen supervisory experience required.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Must have flexible scheduling to accommodate hotel demands.
• MUST be friendly, outgoing, and willing to engage guests in conversation.
• Strong work ethic and a desire to succeed.
• Clean background check, and reliable transportation a must.
• Able to lift, pull and push moderate weight is necessary.
• Knowledge of the use of commercial kitchen equipment/Turbo Chef.
• Able to handle comments and suggestions.
• PosiTouch knowledge is highly desired.