Chef - Executive Sous

Canoa Ranch Golf Course•Green Valley, AZ

About The Position

To manage the daily operations, staffing, inventory, menu, other normal functions for the restaurant and banquet facilities (if applicable) by performing the following duties. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional training and/or recertification may be required at the company’s discretion. Essential Job Functions: Must speak English. (Spanish is desirable.) Must possess strong communications skills. Must be able to perform adequately under pressure. Develop & publish work schedules well in advance for all kitchen personnel. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Effect changes to the current food product and use market research to develop new products. Responsible for maintaining quality of food product, ensuring consistency in food preparation, delivery and standards. Ensure junior chefs adhere strictly to recipe review program of the organization. Develop and provide training to all newly hired personnel. Be available or assign trained personnel to oversee loading of foods from vendors, and quick storage in coolers. Ensures perishable items are used up timely enough to minimize waster. Track food leftovers, waste using same forms at both CR & TB Ensures that all equipment is maintained appropriately, annual and monthly testing completed, regular cleaning processes followed. Provide support of a specialist nature to the General Manager, Food & Beverage Manager, and Event Coordinator. Measure effectiveness through the Food & Beverage profit and loss via monthly financials and Sous Chef oriented spreadsheets. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within the property’s policies, and discussion/approval from General Manager and HR. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Abides by all Human Resources policies, properly reporting all violations, including tardiness. Control the elements that determine profit and loss. Responsible for all major operating expenses. Track cost of goods. Responsible for the financial management of the operation. Set margins and manage the department against projections. Give direction and be responsible for the implementation of plans, including implementing all menu updates on time. Set targets, plan and schedule work and performance indicators with staff. Communicate with staff in a professional manner. Report any health and/or safety concerns/violations immediately to management. Duties and Responsibilities: In addition to the Essential Job Functions listed above: Ensure that General Manager is updated on “abnormal” situations. Consult with the Event Director on a weekly basis as well as with other departments as necessary. Participate in long range planning. Participate, support and make recommendations for ongoing programs with continuous improvement in networking. Supervise large staff and accomplish goals on a timely basis. Analyze, forecast data, and make judgments to ensure proper payroll and production control. Properly account for invoices and manage costs according to budget and revenues. Performs other related duties as assigned.

Requirements

Must speak English.
Must possess strong communications skills.
Must be able to perform adequately under pressure.
High school or equivalent education required.
Minimum of 3-5 years of increasingly demanding responsibilities to include: Extensive knowledge of menu development, insight into marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and the ability to speak effectively before groups of customers or employees of organization.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

Nice To Haves

Spanish is desirable.
Minimum of two years of culinary schooling preferred.
Certification as Executive Chef or Certified Master Chef or Sous Chef by a government accredited culinary agency.
CPR certification and/or First Aid training preferred.

Responsibilities

Manage daily operations, staffing, inventory, menu, and other normal functions for the restaurant and banquet facilities.
Develop and publish work schedules for all kitchen personnel.
Enhance the food product presented to guests and make changes that respond to the marketplace and guests’ needs.
Maintain quality of food product, ensuring consistency in food preparation, delivery, and standards.
Ensure junior chefs adhere strictly to recipe review program of the organization.
Develop and provide training to all newly hired personnel.
Oversee loading of foods from vendors and quick storage in coolers.
Ensure perishable items are used up timely enough to minimize waste.
Track food leftovers and waste.
Ensure that all equipment is maintained appropriately, annual and monthly testing completed, and regular cleaning processes followed.
Provide support to the General Manager, Food & Beverage Manager, and Event Coordinator.
Measure effectiveness through the Food & Beverage profit and loss via monthly financials and Sous Chef oriented spreadsheets.
Responsible for the selection, training, and development of the personnel within the department.
Exercise hire and fire discretion within the property’s policies, with discussion/approval from General Manager and HR.
Oversee departmental matters as they relate to federal, state, and local employment and civil rights laws.
Abide by all Human Resources policies, properly reporting all violations, including tardiness.
Control the elements that determine profit and loss.
Responsible for all major operating expenses.
Track cost of goods.
Responsible for the financial management of the operation.
Set margins and manage the department against projections.
Give direction and be responsible for the implementation of plans, including implementing all menu updates on time.
Set targets, plan and schedule work and performance indicators with staff.
Communicate with staff in a professional manner.
Report any health and/or safety concerns/violations immediately to management.
Ensure that General Manager is updated on “abnormal” situations.
Consult with the Event Director on a weekly basis as well as with other departments as necessary.
Participate in long range planning.
Participate, support and make recommendations for ongoing programs with continuous improvement in networking.
Supervise large staff and accomplish goals on a timely basis.
Analyze, forecast data, and make judgments to ensure proper payroll and production control.
Properly account for invoices and manage costs according to budget and revenues.
Performs other related duties as assigned.