Hotel Carmichael- Executive Sous Chef

Coury Hospitality•Carmel, IN

About The Position

The Executive Sous Chef assists the Executive Chef and replaces them in their absence. The role is responsible for consistently preparing innovative, creative cuisine of the highest quality; managing kitchen and culinary personnel; coordinating food purchases; developing menus; and maintaining approved food and labor costs. The position oversees kitchen operations, food quality, production, cost controls, employee training, and back-of-house hygiene and safety. It also supports senior leadership by assuming key management responsibilities and coordinating with culinary and other hotel departments.

Requirements

Proficiency in English; ability to read and understand instructions and safety rules, write reports using proper format and grammar, and speak confidently with correct grammar.
Culinary education and/or an appropriate level of on-the-job training and hotel culinary experience.
At least 3 years of high-volume cooking experience.
In-depth skills and knowledge of kitchen operations.
General computer proficiency.
A desire to exceed guest expectations in a fast-paced customer-service environment.
Ability to produce a consistent product in a timely manner.
Strong leadership, organizational, interpersonal, and communication skills, including skills related to culinary training.
Self-starter who brings solutions and new ideas.
Ability to stand for extended periods; repeatedly perform reaching, stooping, and crouching; and use hands and fingers dexterously to handle food-preparation tools and utensils.
Visual abilities, including close vision and depth perception, to ensure food quality and personal safety around equipment.
Sense of smell and taste sufficient to ensure food quality.
Ability to work around heat from stoves and burners, knives, slicers, mixers, slippery or wet floors, and hot liquids in large containers; the work environment is usually loud.
Wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Spanish bilingual ability.

Responsibilities

Take responsibility for the kitchen in the Executive Chef’s absence and support senior leadership with key management responsibilities.
Serve as a liaison between departments within the culinary division and other hotel departments.
Supervise departmental performance and advise staff on the preparation and cooking of food items.
Ensure products are prepared consistently and meet appearance and quality standards.
Teach cooks to prepare food according to recipes and discuss ways to continually improve the cuisine.
Manage hourly kitchen employees, including hiring, scheduling, payroll, training, coaching, and evaluation.
Train and update kitchen employees on applicable policies and procedures.
Monitor food production, ordering, cost, quality, and consistency daily to support financial performance and control.
Discuss daily food cost reports with key kitchen and food-and-beverage staff.
Prepare production lists and supervise food requisitions to control costs and prevent stockpiling and spoilage losses.
Troubleshoot unexpected or unusual kitchen situations.
Review finished products for quality before they leave the kitchens.
Oversee food preparation and take responsibility for final food products, physical working conditions, kitchen tools and equipment, and back-of-house hygiene, safety, and sanitation.
Follow and enforce applicable safety procedures for kitchen and food-service areas.
Organize and facilitate departmental meetings, training, and goal setting.
Provide a positive work environment, counsel employees as appropriate, and demonstrate a dedicated and professional approach to management.
Maintain loyalty, dedication, confidentiality, and cooperation with other team executives and staff.
Meet company grooming standards and wear the provided uniform.