Executive Sous Chef
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 safe, sanitary kitchen operations that meet applicable standards and regulations while producing profitable, competitive, high-quality food. This position oversees long- and short-term kitchen planning and day-to-day operations, recommends menu and procedural changes, and develops and manages budgets. It manages food and labor costs, develops menus and supporting materials within corporate guidelines, and promotes consistent product quality, revenue, and profit margins. The role also leads kitchen associates and managers, supports their development and performance, and maintains a safe and healthy work environment.
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, including 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 several times during a shift.
- Ability to carry items ranging from a clipboard to food products and small equipment.
- Ability to kneel for cleanliness inspections and monitoring, and while lifting.
- Full mobility to inspect and monitor the kitchen environment.
- Ability to stand continuously for cooking, expediting, 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 budget responsibilities.
Responsibilities
- Plan and oversee long- and short-term kitchen operations and related areas.
- Recommend menu and procedural changes.
- Recommend and manage the budget, monitoring food and labor costs within approved constraints.
- Perform essential functions in accordance with SOPs and food programs to provide a consistent, quality product.
- 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 maintain a safe, healthy environment compliant with applicable standards and regulations.
- Develop, recommend, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet budget objectives.
- Develop and implement menus and supporting materials, including records, production lists, pars, and training, within corporate guidelines.
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
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
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
