Executive Sous Chef

Sonesta Redondo Beach & Marina, CA•Torrance, CA

10d•$73,000 - $80,300

About The Position

The Executive Sous Chef supervises the day-to-day activities of the Culinary team to ensure food preparation, presentation, and quality meet applicable requirements. The role assists with employee training and scheduling and follows federal, state, and local regulations, brand standards, and local policies and procedures. The Executive Sous Chef serves as Executive Chef in the Executive Chef’s absence. The position supports kitchen operations, financial controls, inventory management, menu development, food safety, equipment upkeep, and coordination with other departments. It supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities catering to more than 500 people. The role may also serve as Manager on Duty or perform other assigned duties.

Requirements

High school diploma or equivalent, and three years of experience as a chef; an equivalent combination of education and culinary or kitchen operations experience is acceptable.
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.
Communication skills and demonstrated ability to interact with guests, employees, and third parties in a manner reflecting positively on the hotel, brand, and company.
Reading and writing abilities for paperwork, management reports, inventory ordering and receiving, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, 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 preparations.
Oversee preparation methods, portion sizes, and timeliness; control food usage to minimize waste.
Help create and test recipes, and maintain accurate documentation and costing for dishes prepared and sold in food and beverage facilities.
Maintain procedures for the security and proper storage of food, beverage products, kitchen inventory, and equipment; replenish supplies and control costs and waste.
Recommend and initiate salary, disciplinary, or other staffing and human-resources actions in accordance with company rules and policies; alert management to potentially serious issues.
Promote teamwork and quality service through communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering, and banquet staff with banquets, parties, and other special events.
Interact with guests to support their satisfaction and with vendors to order supplies and equipment and ensure value and quality; communicate with health departments and regulatory agencies about safety and kitchen inspections.
Review the following day’s menus and prepare requisitions for required food and supplies; maintain inventory control procedures, assist with inventory, and order items as needed.
Assist in developing new menus and concepts in response to business and industry trends.
Supervise culinary staff operations and assignments, communicate goals, and assign and schedule work; assist with communicating and enforcing 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; ensure kitchen areas and storerooms are clean and stocked in line with anticipated business and sanitation requirements; notify Engineering of maintenance and repair needs.
Serve as Manager on Duty when needed and perform other assigned duties.
Serve as Executive Chef in the Executive Chef’s absence.