Executive Sous Chef

Sonesta International Hotels Corporation•Marina, CA

About The Position

The Executive Sous Chef supervises the day-to-day activities of the Culinary team to ensure compliance with food preparation, presentation, and quality requirements. The role assists with employee training and scheduling, follows applicable health and safety regulations, brand standards, and local policies, and serves as Executive Chef in that person’s absence. The position supervises culinary employees at a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities serving more than 500 people. The Executive Sous Chef supports food preparation and kitchen operations, controls food usage and costs, assists with menu and recipe development, maintains inventory and documentation, and ensures kitchen equipment and work areas are properly maintained and sanitary. The role coordinates with other departments, vendors, guests, and regulatory agencies, and may serve as Manager on Duty or perform other assigned duties.

Requirements

High school diploma or equivalent.
Three years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the kitchen and handle food, objects, products, and utensils; ability to bend, stoop, and kneel.
Strong communication skills and demonstrated ability to interact with guests, employees, and third parties in a manner that reflects well on the hotel, brand, and company.
Reading and writing abilities for paperwork, management reports, inventory ordering and receiving, and giving and receiving instructions.
Ability to use basic mathematics, budgeting, profit/loss concepts, percentages, and variances.
Problem-solving, reasoning, motivation, organization, and training abilities.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Degree or certificate in culinary arts.

Responsibilities

Assist the Executive Chef with food preparation.
Oversee food preparation methods, portion sizes, and timeliness; control food usage to minimize waste.
Help create and test recipes and maintain accurate dish documentation and costing.
Maintain procedures for the security and storage of food, beverages, kitchen inventory, and equipment; replenish supplies and uniforms efficiently and control costs.
Recommend and initiate staffing, salary, disciplinary, or other human-resources actions in accordance with company policies.
Alert management to potentially serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering, and banquet teams with banquets, parties, and special events.
Interact with guests to support satisfaction; work with vendors on supplies, equipment, price, and quality; and communicate with health departments and regulatory agencies about safety and inspections.
Review menus for the following day and requisition required food and supplies from storerooms.
Maintain inventory control, conduct regular inventories of food and kitchen supplies, and order items as needed.
Help develop new menus and concepts in response to business and industry trends.
Supervise culinary staff operations and assignments, communicate goals, and assign and schedule work.
Help communicate and enforce formal policies and procedures.
Assist the Executive Chef in setting minimum and maximum stock levels for food, materials, and equipment.
Ensure kitchen equipment is operational and regularly cleaned; notify Engineering promptly of maintenance or repair needs.
Ensure kitchen areas and storerooms are cleaned, mopped, and stocked according to anticipated business volume and sanitation and health department requirements.
Serve as Manager on Duty or perform other duties as assigned.
Serve as Executive Chef in the Executive Chef’s absence.