Job Overview:
In this role, you will support the Executive Chef in overseeing all culinary operations. The ideal candidate will be a dynamic leader who is dedicated to excellence, creative, a team player, and thrives in a high-volume environment. This individual must be well-versed in banquets, restaurants, menu development, and a variety of cuisines. At least 5 years of culinary management experience in a high-volume hotel is highly preferred. Prior union experience is huge plus!
What you’ll do:
As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
- Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
What you’ll have:
- Excellent people management and communication skills
- Hotel and/or Union experience preferred, but not required
- Open availability to work varying days and shifts
- 5+ years of culinary management experience
- Understanding of P&L, food costs, ordering, forecasting, budgeting, and scheduling, strongly preferred