Executive Sous Chef

Bass Pro Shops•Ridgedale, MO

11d

About The Position

POSITION SUMMARY: The Executive Sous Chef's daily responsibilities include but are not limited to overseeing the culinary department while coordinating all aspects of the food service operations for Big Cedar Lodge. This position ensures a high level of culinary execution and management services provided for both front and back of the house operational success while meeting all company standards. This includes the ability to create specialized menus to fit in with concept events and reaching budgeted financial goals. Responsible for managing overall operational efficiencies including consistently meeting culinary standards and achieving guest satisfaction targets. ESSENTIAL FUNCTIONS: Oversee the daily food service operations for all restaurants and catered events. Ensures the department's readiness for service and achieves required results. Review staff scheduling and optimize to align with forecast and financial goals. Offers advice on corrective course of action as needed. Assesses efficiencies and deliver guidance detail for operating enhancements. Elevate food offerings/quality to consistently meet set standards, business trends, and budgeted financial targets. Develop outlet menus and create special event menus. Assist with training and execution as needed. Provide written recipes for additions to new menu offerings as needed including plating guidelines, costs, suggested menu price and appropriate training materials for both FOH and BOH staff. Ability to communicate clearly with leadership and operations teams both verbally and in written format. Leads the team with training, bringing new ideas, sharing knowledge, demonstrating expertise, and teaching critical cooking techniques to enhance all culinary team members, operations, and guest experiences. Understand and ensure outlet HACCP plans, guiding team members with proper health department codes and HACCP guidelines. Ensures proper sanitation practices are being followed and that all team members are following all health and safety codes. Hands-on support, leadership, training, and assisting with preparation and execution to ensure outlet and team success. Fosters an environment of teamwork and mentoring. Promotes a positive working attitude and develops professional working relationships with all FOH and BOH team members, leaders, and other department team associates. Holds self and direct reports accountable for results as outlined by Senior Leadership Responsible for the overall sanitation and cleanliness of the whole F&B operation and in partnership with the Executive Steward. Understands the importance of resort asset protection, being a representative of the company and leading by example. Facilitates and participates in all monthly departmental P&L reviews, all additional assigned meetings, and all other assignments given by Senior Leadership.

Requirements

Minimum Degree Required: Associate Degree Equivalent work experience will be considered
Certificate(s) or License(s): SERVSAFE Food Manager's certificate.
Experience: Not less than 10 years of hands-on experiences within high end hotel/ resort, banquet/ catering facilities, or standalone high-end dining concepts.
Must have multiple outlet supervision experience as well.
Supervising direct reports of 25 or more
Experience with hiring, coaching, and building successful teams.
Understands financial P&L statements, developing strategic plans, and creating new concept proficiencies.
Ability to write new conceptual menus, format recipes, yields, costs, margins, and inventory control.
Understanding and communicating in English is required to perform essential job functions, including verbal and all written communications.
Organized, understanding systems, can manage and oversee multiple outlets.
Ability to stand for extended periods of time and walking over difficult terrains.
Always presents self in a professional manner.
Excellent interpersonal and communications skills, both verbally and written.
Has the ability to teach proper cooking techniques, within different settings, fast casual, production, high end and banquet operations.
Daily travel by vehicle to different restaurant locations and other operations as needed.
Must have a valid driver's license, able to pass background check through DMV and pass BCL driving test.
Able to work within all environments, from extreme cold temperatures to high heat.

Nice To Haves

Preferred Degree: Bachelor's Degree or higher. Equivalent work experience will be considered
New opening experience is a plus.

Responsibilities

Oversee the daily food service operations for all restaurants and catered events.
Ensures the department's readiness for service and achieves required results.
Review staff scheduling and optimize to align with forecast and financial goals.
Offers advice on corrective course of action as needed.
Assesses efficiencies and deliver guidance detail for operating enhancements.
Elevate food offerings/quality to consistently meet set standards, business trends, and budgeted financial targets.
Develop outlet menus and create special event menus.
Assist with training and execution as needed.
Provide written recipes for additions to new menu offerings as needed including plating guidelines, costs, suggested menu price and appropriate training materials for both FOH and BOH staff.
Ability to communicate clearly with leadership and operations teams both verbally and in written format.
Leads the team with training, bringing new ideas, sharing knowledge, demonstrating expertise, and teaching critical cooking techniques to enhance all culinary team members, operations, and guest experiences.
Understand and ensure outlet HACCP plans, guiding team members with proper health department codes and HACCP guidelines.
Ensures proper sanitation practices are being followed and that all team members are following all health and safety codes.
Hands-on support, leadership, training, and assisting with preparation and execution to ensure outlet and team success.
Fosters an environment of teamwork and mentoring.
Promotes a positive working attitude and develops professional working relationships with all FOH and BOH team members, leaders, and other department team associates.
Holds self and direct reports accountable for results as outlined by Senior Leadership
Responsible for the overall sanitation and cleanliness of the whole F&B operation and in partnership with the Executive Steward.
Understands the importance of resort asset protection, being a representative of the company and leading by example.
Facilitates and participates in all monthly departmental P&L reviews, all additional assigned meetings, and all other assignments given by Senior Leadership.

Benefits

Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions!
Medical
Dental
Vision
Health Savings Account
Flexible Spending Account
Voluntary benefits
401k Retirement Savings
Paid holidays
Paid vacation
Paid sick time
Bass Pro Cares Fund
And more!