Executive Sous Chef
About The Position
The Executive Sous Chef exhibits culinary talents by personally performing tasks while assisting in leading staff and managing food-related functions. The role helps improve guest and employee satisfaction while maximizing financial performance, and assists in supervising kitchen areas to ensure consistent, high-quality products. The Executive Sous Chef guides and develops staff, including direct reports, and ensures sanitation and food standards are achieved. Responsibilities may cover food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, along with support areas such as the dish room and purchasing. The position provides direction for day-to-day kitchen operations, supervises and coordinates cooks and other food-preparation workers, and helps establish goals, budgets, and purchasing controls. It directs menu development, monitors product quality and presentation, and ensures food handling, sanitation, safety, purchasing, receiving, and storage standards are followed. The role also supports guest service, employee development, training, performance management, and problem-solving. The posting describes The Ritz-Carlton as a Marriott International brand committed to equal opportunity, non-discrimination, valuing associates’ backgrounds, and delivering luxury hospitality guided by its Gold Standards, Employee Promise, Credo, and Service Values.
Requirements
- High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.
Responsibilities
- Provide direction for day-to-day kitchen operations and oversee food preparation and support areas.
- Step into employee duties or arrange coverage when needed; guide subordinates, set performance standards, and monitor performance.
- Lead by example and foster communication, trust, respect, cooperation, and fair administration of property policies.
- Review staffing levels to meet guest-service, operational, and financial objectives.
- Maintain collaborative relationships with employees, solicit feedback, and address employee concerns.
- Supervise and coordinate cooks and workers engaged in food preparation; demonstrate cooking techniques and equipment to staff.
- Develop and implement purchasing and receiving guidelines and control procedures; establish performance, budget, and team goals.
- Communicate and monitor safety procedures and implement brand safety standards.
- Manage controllable departmental expenses, including food, supplies, uniforms, and equipment, and participate in budgeting.
- Provide direction for menu development and monitor raw and cooked food quality, presentation, and flavor.
- Ensure food handling, sanitation, temperature, certification, purchasing, receiving, and storage standards are met.
- Prepare and cook foods for regular service, special guests, or functions.
- Support service behaviors that promote customer satisfaction and retention; coach employees and help them understand guest needs and expectations.
- Manage daily operations to meet quality, standards, and customer expectations; demonstrate hospitality and create a positive atmosphere.
- Interact with guests for feedback and handle guest problems and complaints.
- Review comment cards, satisfaction results, and other data to identify service improvements.
- Identify employee development needs and coach, mentor, and train kitchen associates in cooking and plate presentation.
- Ensure employees are treated fairly and equitably; administer performance appraisals for direct-report managers and progressive discipline procedures.
- Coordinate food-knowledge and menu-composition training with the Banquet Chef and Catering department.
- Observe employee service behaviors and provide feedback; ensure disciplinary procedures and documentation comply with SOPs and LSOPs and support the Peer Review Process.
- Communicate information to executives, managers, supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
- Analyze information and evaluate results to select solutions and solve problems.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
High school or GED
