Executive Sous Chef

HEI Hotels and Resorts•Houston, TX

5d•Onsite

About The Position

Plan and manage the kitchen staff in procuring, producing, preparing, and presenting all hotel food in a safe, sanitary work environment that conforms to applicable standards and regulations and achieves profitable, competitive, quality products. The role manages daily food production and presentation for the hotel's restaurants and room service, kitchen staffing and development, kitchen maintenance and sanitation, and labor and food cost controls. The Executive Sous Chef assists the Executive Chef with seasonal and special menus and assumes the Executive Chef's responsibilities in their absence.

Requirements

Two or more years of post-high-school education; culinary education is desirable.
Five or more years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people, complex problems, and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.

Nice To Haves

Culinary education.
Hotel experience.

Responsibilities

Manage daily production, preparation, and presentation of food for the hotel's restaurants and room service, ensuring consistent quality and compliance with HEI and franchise standards.
Manage kitchen production and preparation staff, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, reviewing performance and salary, communicating with associates, and recommending discipline or termination as appropriate.
Schedule and manage maintenance and sanitation of the kitchen, equipment, and related areas to maintain a healthy and safe workplace and meet applicable standards and regulations.
Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
Assume the Executive Chef's responsibilities in their absence.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.