Job Description
The Executive Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
RESPONSIBILITIES:
• Responsible for the day-to-day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Maintain up to date knowledge of local competitor's food production and offerings.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible to adhere to enforce all proper trash procedures.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by management.
QUALIFICATIONS:
• Candidate must have at least 5 years' experience in a kitchen management capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor's Degree or sufficient and progressive time in a similar role and hotel.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.
