Job Description

Job Summary:

As an Executive Sous Chef, you will have the satisfaction of providing supportive leadership to kitchen staff throughout food Service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and take on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. With your attention to detail and high personal standards you will cater to guests’ sophisticated tastes, helping create a dining experience they will savor long after they have taken the last bite.

Duties/Responsibilities:

Duties include, but are not limited, to the following:

1. Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represent the commissary kitchens in divisional, property or corporate meetings.

2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff.

3. Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.

4. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.

5. Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties.

6. Assist in development of seasonal menu, recipes and proper execution or process as directed by executive chef.

7. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.

8. Conduct hands on teaching and kitchen training.

9. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience.

10.Communicates effectively and professionally with vendors orders, product specifications, and delivery schedules.

11. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the venue floor.

12. Maintain positive guest relations at all times.

13. Following all health and safety regulations maintain hygiene and kitchen sanitation.

14. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day.

15. Meet with Executive Chef regularly to discuss menu and regular daily kitchen agenda.

16. Assist in planning strategies for improving staff performance and food quality.

17. Manage daily tracking of invoices, revenue and labor to meet financial targets.

18. Assist with employee life cycle from interviewing through separation.

19. Conforming to the department grooming standards, uniform or attire, and jewelry policy.

20. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members.

21. Perform all other job-related duties as requested.

Required Skills/Abilities:

· At least 1 year of experience as an Executive Sous Chef

· At least 1 year of experience in union environment

· At least 1 year of experience in banquets, high-volume kitchens, and/or food halls

· Have interpersonal skills to deal effectively with all business contacts.

· Professional appearance and demeanor.

· Work varied shifts, including weekends and holidays.

· High school diploma or equivalent.

· Able to effectively communicate in English, in both written and oral forms.

· Basic computer skills and experience with POS systems.

· Knowledge of different types of tendering guest checks.

· Positive attitude, self-motivated, energetic and is a willing learner.

· Ability to professionally interact with C-Level Executives

· Ability to interpret and make sound decisions on a P&L

· Ability to follow directions makes quick decisions, and keep organized while under pressure.

· Knowledgeable about health and safety regulations.

· Must possess a Food Handler Safety Training Card

Required Licensure:

· Food Handler Safety Training Card

· TAM Card

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