Executive Sous Chef

Loews Hotels•Orlando, FL

1d•Onsite

About The Position

Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties. Represents Chef in his/her absence. Administers and ensures adherence to departmental guidelines, policies and procedures. Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards. Establishes/oversees kitchen opening and closing operations. Oversees food handlers in the preparation and production of all hot and cold food items. Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus. Ensures that all raw food ingredients are received and stored in the proper manner. Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times. Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met. Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards. Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order. Reports all equipment maintenance needs to engineering. Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards. Follows New Hire Training and onboarding procedures in accordance with hotel policy. Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes. Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel. Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events. Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same. Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities. Other duties as assigned.

Requirements

3–5+ years of culinary leadership experience in upscale or luxury hotel or restaurant environments
Strong knowledge of advanced cooking techniques, menu development, and presentation standards
Proven ability to manage food and labor costs while maintaining quality
Food safety certification required
Ability to stand for extended periods and lift up to 50 pounds
Ability to communicate effectively in English with team members, leaders and guests.
Must be able to work a flexible schedule, nights, weekends and holidays as required

Nice To Haves

Experience leading multiple outlets and banquet operations preferred
Culinary degree or equivalent experience preferred

Responsibilities

Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards
Establishes/oversees kitchen opening and closing operations
Oversees food handlers in the preparation and production of all hot and cold food items
Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus
Ensures that all raw food ingredients are received and stored in the proper manner
Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order
Reports all equipment maintenance needs to engineering
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
Follows New Hire Training and onboarding procedures in accordance with hotel policy
Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes
Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards