Executive Sous Chef

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the associates and managing all food related functions. Works to continually improve guest and associates satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).

CORE WORK ACTIVITIES

Leads kitchen management team

• Provides direction for all day-to-day operations.
• Understands associates positions well enough to perform duties in associate’s absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Solicits associates feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associates problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Setting and Maintaining Goals for Culinary Function and Activities

• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring associates understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Determines how food should be presented, and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures associates maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.