Exec Sous Chef
About The Position
The Executive Sous Chef manages staff and day-to-day Kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Executive Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner.
Requirements
- Management of staff
- Management of day-to-day Kitchen operations
- Planning and management of food production and presentation
- Cost-effective and safe food preparation
- Menu creation and recommendation
- Alignment with senior management, Company policies, procedures, brand standards, and regulations
- Responsibility for quality service and financial/service goals
- Management within approved plans and objectives
- Contribution to and recommendation of budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning
- Reporting, investigation, and resolution of violations to internal controls, policies, procedures, standards, and regulations
- Direct and indirect management of staff
- Articulation of Company goals to staff
- Demonstration of commitment to goals through work ethic, integrity, and respect
- Uniting associates in a common commitment to achieve and exceed goals
- Collaboration with management
- Providing quality and timely service to guests
Responsibilities
- Manages staff and day-to-day Kitchen operations
- Plans and manages the production and presentation of quality food in a cost effective, safe manner
- Creates and recommends menu changes to achieve guest satisfaction
- Manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations
- Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives
- Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning
- Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations
- Directly manages assigned staff and indirectly manages all subordinates
- Articulates Company goals to the staff
- Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates
- Unites associates in a common commitment to achieve and exceed these goals
- Works closely with management throughout the hotel and the Company
- Impresses guests with quality and timely service in a pleasant and friendly manner
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
