Executive Sous Chef, Restaurant R'evolution

Sonesta Hotels•New Orleans, LA

About The Position

Responsible for maintaining all menus and recipes used in the restaurant; preparation, presentation, and service of these menu items; and to assist in hiring, disciplining and developing all kitchen staff. Job Description Key Job Functions Scheduling of, chef management, line cooks, and prep cooks Develop strategies to control food costs Assist Chef de Cuisine in maintaining food cost controls Calculate accurate food cost according to inventory systems Product pricing upkeep Review PO’s and invoices for all ordered and incoming product Identify and communicate inventory and equipment needs to ordering manager Track high cost items according to standing operating procedure Over see receiver and all deliveries and orders Daily food cost analysis Tracking of all invoices Maintain all systems for opening walk through Oversee all butchers, sauciers, and cooks Build solid relationship with your Colleagues Treat colleagues with respect and dignity Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description. Deliver Passionate & Engaging Service to our Guests You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations You will consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile Use eye and ear contact and guest’s name Establish/anticipate needs Solve and own all requests/complaints Thank everyone

Requirements

Track record of delivering exceptional guest or client experience
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills
Appropriate professional appearance and demeanor
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of organization
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Valid ServSafe Manager Certificate required
High School diploma or GED certification and/or experience in a hotel or a related field preferred.
Must have knowledge of F&B preparation techniques, health department rules and regulations

Nice To Haves

Certification preferred: Culinary Certification
Previous department managerial experience preferred
Previous cook experience preferable in fine dining.

Responsibilities

Scheduling of, chef management, line cooks, and prep cooks
Develop strategies to control food costs
Assist Chef de Cuisine in maintaining food cost controls
Calculate accurate food cost according to inventory systems
Product pricing upkeep
Review PO’s and invoices for all ordered and incoming product
Identify and communicate inventory and equipment needs to ordering manager
Track high cost items according to standing operating procedure
Over see receiver and all deliveries and orders
Daily food cost analysis
Tracking of all invoices
Maintain all systems for opening walk through
Oversee all butchers, sauciers, and cooks
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
You will consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile Use eye and ear contact and guest’s name Establish/anticipate needs Solve and own all requests/complaints Thank everyone