OVERVIEW/BASIC FUNCTION:
The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.
RESPONSIBILITIES:
• Daily walk about of all kitchens to assure equipment is in proper working condition.
• Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
• Daily briefing with wait staff to discuss food specials and any pertinent information relating to the daily operation of the outlets.
• Daily briefing with outlet managers and Executive Steward to assure that all daily requirements are addressed.
• Daily briefing with Sous Chefs to follow up on pending items as well any new business relating to their prospective areas.
• Daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules.
• Daily briefing with outlet managers for VIP information and booking information.
• Supervision of all the sous chefs and their effective cross-training.
• Reviewing all weekly function event orders with the Director of Food and Beverage and organizing the production schedules.
• The delegation of all and any directives given by the Resident Manager/ Food & Beverage Director or Managing Director pertinent to the safe and efficient operation of the property’s F&B operation.
• Assist the Director of Food and Beverage in the development of new menus and implementation of those menus.
• Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
• Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
• Effective management of labor costs in relation to business needs and trends.
• Control of all variable line items relating to food production budget.
• All other duties as required.
QUALIFICATIONS:
• Experience: Minimum eight years overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury hotel or restaurant.
• Education: Formal culinary training is preferred, or an equivalent combination of education and work-related experience.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Requires walking or standing to a significant degree. Associate will be exposed to extremes of heat plus temperature changes.
