Executive Sous Chef

Lanier Islands • Buford, GA

23h • Onsite

About The Position

The Executive Sous Chef will coordinate, plan, and supervise the production, preparation, and presentation of food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. They will work closely with the Executive Chef to develop top-tier food options for our guests and guide culinary associates to create and present these recipes in our restaurants and banquet operations. They are also responsible for supervising the production of food, recommending and implementing procedural and production changes, and monitoring food and labor costs.

Requirements

• Requires advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Strong knowledge of various cooking methods, ingredients, and procedures, current food trends and styles.
• Even-handed management style and skills; helpful and friendly, willing to go the extra mile.
• Good communication skills, always suggesting ideas and solutions
• Desire to train and develop team members
• Time-management skills
• Critical thinking and ability to make effective decisions quickly when required
• Organized with a great eye for detail
• Must be at least 18 years of age with a valid driver’s license and clean MVR for 3 years
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Nice To Haves

• Bilingual skills a plus.

Responsibilities

• Assist the Executive Chef in the direction and oversight of all culinary operations.
• Assigns, in detail, specific duties to all kitchen employees under supervision for efficient operation of the kitchen.
• Ensure proper receiving, storage (including temperature setting), and rotation of food products so as to comply with Health Department regulations and resort quality.
• Responsible for the safety training and coordination of kitchen safety programs.
• Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced, which conform to all company standards.
• Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 11-50 employees