Executive Sous Chef
About The Position
Plan and manage kitchen staff and operations for the procurement, production, preparation, and presentation of all hotel food. Ensure food is produced in a safe, sanitary, cost-effective manner and meets quality standards and applicable regulations. The role includes long- and short-term kitchen planning, day-to-day operations, menu and procedure recommendations, budget management, and oversight of food and labor costs. The Executive Sous Chef also leads and develops kitchen associates and managers, maintains kitchen sanitation and equipment, and implements menus and food programs within corporate guidelines.
Requirements
- More than two years of post-high-school education, but less than a four-year college degree.
- Five to ten years of employment in a related position with this company or another organization.
- Advanced knowledge of food-profession principles and practices.
- Experiential knowledge for managing people and complex problems, and food and beverage management.
- Oral and written communication skills.
- Ability to lift objects weighing 30–35 pounds three to five times during a shift.
- Ability to carry items ranging from a clipboard to food products and small equipment.
- Ability to kneel during cleanliness inspections and while lifting.
- Full mobility to inspect and monitor the kitchen environment.
- Ability to stand continuously while expediting, cooking, or inspecting, for periods ranging from 15 minutes to one hour, for at least 50% of the day.
- Ability to communicate with employees and hear machinery for safety reasons.
- Excellent comprehension and literacy to read, write, and analyze information for budgeting.
Responsibilities
- Plan and manage the kitchen’s long- and short-term operations and related areas.
- Recommend menu and procedural changes.
- Recommend the budget and manage food and labor costs within approved constraints.
- Follow standard operating procedures and food programs to ensure consistent, quality products.
- Hire, train, develop, empower, coach, counsel, review, and manage kitchen associates and managers; resolve problems, maintain open communication, and discipline or terminate as appropriate.
- Manage procurement, production, preparation, and presentation of hotel food in a safe, sanitary, and cost-effective manner.
- Monitor and control kitchen and equipment maintenance and sanitation to meet applicable standards and regulations.
- Develop, recommend, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs.
- Develop and implement menus and supporting records, production lists, pars, and training within corporate guidelines to improve revenue and profit margins while maintaining quality.
- Execute and promote the Accident Prevention Program.
Benefits
- Marriott and Sage hotel and restaurant discounts
- Free on-site parking
- One free hot meal per shift
- Free RTD EcoPass
- Competitive benefits package
- Health savings and flexible spending accounts
- Basic life and AD&D insurance
- Company-paid short-term disability
- Paid time off for vacation, sick time, and holidays
- Eligibility to participate in the company’s 401(k) program with employer matching
- Employee assistance program
- Eligibility to participate in the Employee Referral Bonus Program, with up to $1,000 per referral
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
