Executive Sous Chef

About the role

Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and problem resolution; all the while providing fantastic service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. ESSENTIAL DUTIES AND RESPONSIBILITIES: The application of culinary science and food chemistry principles, along with sensory analysis, is crucial in the preparation and presentation of food and beverages. Develop and implement budget. Innovate with new culinary ingredients. Integrate business continuity management into organization's operations. Oversee food and beverage hygiene policies, cost and quality controls, high volume production operations, inventory control systems, loss prevention, and site/outlet and equipment maintenance. Plan and develop menus for food service establishments. Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards, as well as all relevant laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Oversees and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serve as a role model, demonstrating appropriate behaviors and setting a positive example for guest relations. Maintains the productivity level of employees. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Communicates performance expectations in accordance with job descriptions for each position. Ensures employees understand expectations, administering property policies fairly and consistently, and providing exceptional customer service. Recognizes success performance and produces desired results. Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and People and Culture as necessary. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Attends and participates in all pertinent meetings. Manages food inventory, food costs, operating costs, labor costs. Assists in budgeting process and forecasting of business volumes. What You Bring Minimum of 5-7 years of previous Sous Chef experience in a high-volume, full service restaurant or Luxury Hotel and Resort. 2 or 4 year degree in Culinary Arts or Hospitality Ma

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