Executive Sous Chef - The Atterbury Hotel

Sage Hospitality Group•Pittsburgh, PA

About The Position

The Executive Sous Chef plans and manages kitchen staff and the procurement, production, preparation, and presentation of all hotel food. The role is responsible for kitchen operations in a safe, sanitary, and cost-effective environment that meets applicable standards and regulations and delivers profitable, competitive, quality products. The hotel’s culinary operations include two kitchens serving catering, The Drafting Room Restaurant and Bar, in-room dining, and the Concierge Lounge. The position oversees short- and long-term planning and daily kitchen operations, recommends menu and procedural changes, and manages food and labor costs within approved budgets. It leads and develops kitchen associates and managers, maintains sanitation and equipment, and develops menus and supporting operational materials in accordance with corporate guidelines. The role also promotes the Accident Prevention Program and works to improve revenue, profit margins, and product quality.

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 other organizations.
Advanced knowledge of food-profession principles and practices.
Experiential knowledge required to manage people and/or complex problems and food and beverage management.
Oral and written communication skills.
Ability to lift 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 inspections and 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 and write, and analytical ability to fulfill budget responsibilities.

Responsibilities

Plan and manage the kitchen’s short- and long-term plans and day-to-day operations, including related areas.
Recommend menu and procedural changes.
Recommend the budget and manage food and labor costs within approved budget constraints.
Follow SOPs and food programs to provide a consistent, quality product.
Manage kitchen associates and managers; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, support open communication, and discipline or terminate as appropriate.
Plan and manage the procurement, production, preparation, and presentation of hotel food in a safe, sanitary, and cost-effective manner.
Monitor and control maintenance and sanitation of the kitchen, equipment, and related areas 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 materials, such as use 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 to minimize liabilities and related expenses.