Executive Sous Chef

Highgate Hotels • Miami Beach, FL

1d

About The Position

The Executive Sous Chef assists in coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable food and beverage operations and high-quality products and service. The role provides staff training, maintains corporate quality standards, establishes and enforces food specifications, portion control, recipes, and sanitation practices, and controls food and labor costs while maximizing guest satisfaction.

The position oversees daily kitchen and food-production operations, supports menu development and outlet standards, monitors food quality and costs, and assists with training and direction across kitchen and stewarding teams. The Executive Sous Chef works with the Executive Chef, Director of Food & Beverage, and other hotel teams to support hotel operations and guest service.

Requirements

• A two-, three-, or four-year culinary degree.
• At least 4 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility.
• Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to handle problems by anticipating, preventing, identifying, and solving them.
• Ability to understand and evaluate complex information and data from various sources.
• Ability to maintain confidentiality.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Long hours are sometimes required.
• Medium physical work: exerting up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss-prevention phases in kitchen areas.
• Prepare and submit required reports on time.
• Monitor the quality and presentation of all food products.
• Assist with reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Oversee daily kitchen and food-production operations.
• Respond to guest complaints in a timely manner.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Work with the Executive Chef and Director of Food & Beverage to create and implement menus.
• Design and implement the employee cafeteria’s rotating menu and oversee cafeteria operations.
• Assist in coordinating, supervising, and directing the Stewarding Department.
• Assist in computing daily food costs.
• Train and direct departmental assistants in accordance with company standards for quality, specifications, portion control, recipes, employee relations, and sanitation.
• Understand daily forecasts and customer counts.
• Coordinate par stock levels.
• Assess food portions, visual appeal, taste, and serving temperature.
• Assist with directing and training chefs to ensure adequate operations in all outlets.
• Assist in creating menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for appropriate ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
• Communicate physical maintenance problems to Engineering.
• Assist catering sales with special menus and price structures.
• Attend required hotel meetings and trainings and participate in Manager on Duty coverage as required.
• Maintain regular attendance, personal appearance, and grooming in accordance with hotel standards.
• Support safe and efficient hotel operations, maximize productivity, identify problem areas, and assist with solutions.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree