Resort Executive Sous Chef

Position Summary

The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing Lead Line Cooks on kitchen standards and policies. Their job description entails managing the Lead Line Cooks and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues. Their role also involves controlling food quality, food production, sanitation standards and labor costs. The Executive Sous Chef is required to report to the Executive Chef on the activities of the kitchens, since the Executive Chef may not always be available in the kitchen to directly monitor activities. They have the duty of coordinating proper opening and closing of all kitchens by spot checking Lead Line Cooks' venues daily. Efficient running of kitchen operations is the main responsibility of the Executive Sous Chef with quality, consistency, cost control and sanitation being paramount. Top quality must be maintained in foods prepared and the sous chef must ensure this. They must take charge and control how foods are served to guests. They are equally required to provide training and retraining for kitchen staff members requiring such. It is the duty of the Sous Chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the Executive Chef.

Essential Duties

• Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
• Aid the Lead Line Cooks in the training of all culinary and stewarding personnel.
• Review, evaluate, and coach all Lead Line Cooks.
• Aid Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.
• Aid with the preparation and creation of all menus, including banquets and daily specials.
• Aid with the organization of food festivals and special culinary events.
• Proper preparation and presentation of all food items in all restaurants.
• Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.
• Maintain strict quality control on all food items served.
• Keep an adequate food inventory in all kitchens to ensure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget.
• Keep the food cost in line with the budget.
• Guide and train Lead Line Cooks and help on the line as needed.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Evaluate incoming products to assure that quality, price and related goods are consistently met.
• Daily monitoring of all food storage areas for proper food rotated.
• Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Assist Lead Line Cooks with establishing food pars to control waste and over ordering.
• Always support safe work habits and a safe working environment.
• Attend all meetings as directed by the Executive Chef.
• Perform other duties as directed.

Knowledge, Skill And Ability Requirements

• Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef.
• Creative problem-solver who brings passion, enthusiasm and fresh ideas.
• Proven track record of being organized, dependable and self-motivated.
• Team builder and ability to successfully manage and develop a team.
• Able to work independently and have the capacity to manage the team.
• Able to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
• Able to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
• Able to talk and hear continuously in the process of communicating with guests, supervisors and other employees.
• Work with various computer software programs.
• Remodel and new build experience a plus.

Physical Demands and Working Conditions

• Required to work evenings, weekends and holidays while in operation.
• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.
• Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
• Able to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
• Able to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.