Executive Sous Chef
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About The Position
Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Pyramid Hotel Group high standards of quality. The position involves hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. The role requires active listening and clear communication with customers to promote food products and direct staff activities. It also involves analyzing feedback from clients and employees, making judgments, and taking action to implement suggestions for improvement. The Executive Chef will maintain a working rapport with all hotel staff for efficient operation and service to customers, organize and conduct meetings, monitor staff performance, product quality, and production flow, and foster improvement where necessary. Additionally, the Executive Chef will create and implement new menus based on current food trends and regional tastes, audit food storeroom items, and enforce safety procedures and cleanliness throughout the kitchen.
