Sugarloaf Executive Sous Chef

Responsibilities

• Work with all Executive Chefs, Sous Chefs, Banquet Chefs, Restaurant Managers, and team members to continually monitor event execution and procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Able to assist other venues in times of shut down if needed.
• Conduct hands-on teaching and training in the commissary kitchen, events, and day-to-day operations.
• Work closely with Chefs and cooks; help with food preparation and execution.
• Organize expos and communicate pertinent information to FOH management.
• Train and educate staff on new menu items and changes in procedures for current menu items: monitor and hold staff accountable for implementing the changes.
• Provide an updated menu matrix and any other training information necessary for the entire team.
• Work with Executive Chef to develop production methodologies to increase efficiency, productivity, quality, and consistency in his/her kitchens.
• Work with Executive Chef to train and monitor sanitation and food handling in the day-to-day operations.
• Develop, implement and maintain sanitation practices and protocol.
• Aligns with the Boyne recycling program.
• Works closely with the Executive Chef to prepare necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Review menus each week (B.E.O meeting) with the F&B team and event managers to discuss all details of events. Including menu, presentation, staff assignments/ scheduling, and logistics, and work with Chefs to develop party plans for each event.
• Work with Executive Chef on culinary education training programs i.e. apprentices/ International students etc, ensuring program perimeters are being met and staying on schedule.
• Work with Executive Chef on special menu requests, creating menus, thinking through logistics, cost, and labor.
• Purchase or requisition necessary supplies for the kitchen using an inventory management program.
• Complete weekly scheduling and bi-weekly inventory management, establish and maintaining monthly budgets.
• Responsible for attending and participating in all meetings and training sessions.
• Follow all time-keeping policies and procedures, as well as follow all Boyne emergency and safety procedures.

Qualifications

• Must have 6-12 months experience and/or education in the food industry.
• Experience with point-of-sale systems preferred but not required.
• Must possess SafeServ certification or be able to obtain it upon being hired.