Executive Sous Chef - Watercolor

ST JOE RESORT OPERATIONS LLC•Santa Rosa Beach, FL

4d•Onsite

About The Position

The Executive Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff. The Executive Sous Chef will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Executive Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Requirements

Culinary Certificate or degree
Three to five years management experience required
Knowledge of food safety, sanitation, food products, and food service equipment
Previous experience maintaining professional and respectful work relationships
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
Food and Beverage experience
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak and communicate in basic English preferred
Detail-oriented and thorough
Ability to perform consistent work to the highest of standards
Ability to remain discreet and respect the privacy of guests
Ability to interact with guests in a pleasant, friendly way
Strong verbal and written communication skills; capable of leading a team effectively
Proficient in computer applications, accounting programs, and budget analysis; able to analyze data and make informed decisions for payroll and production control
Extensive knowledge of menu development, marking insights, cost and labor management, and recipe standardization
Thorough understating of food products, standard recipes, and proper preparation techniques
Ability to supervise teams, conduct meetings, menu briefings, and maintain clear communication between culinary staff and the Director of Food & Beverage
Skilled in creating recipes, supporting materials, and artistic presentation of theme menus and culinary concepts
Demonstrates professionalism and diplomacy when interacting with guests
Knowledge of federal, state, and local regulations regarding employment law, civil rights, occupational safety, and wage/hour compliance
Ability to stand for long periods of time
Frequent bending, stooping, reaching, and kneeling
Occasional typing
Frequent chopping, slicing, dicing knife work, etc.
Must be able to lift 50 lbs.

Responsibilities

Assist the Executive Chef in directing and overseeing all culinary operations, including meal preparation and production, food quality and presentation, compliance with safety and sanitation standards, team productivity, policy implementation, cost control, and overall profitability
Assist in creating and implementing menus for regular and special events, considering seasonal ingredients, regional tastes, and current food trends
Cost out food items and monitor budgets to ensure financial guidelines are met
Ensure compliance with federal, state, local, and company regulations regarding health, safety, sanitation, and alcohol awareness
Lead, train, and develop kitchen staff, providing supervision, coaching, performance feedback, recognition, and disciplinary action when necessary
Maintain efficient, organized, safe, and hygienic work areas while ensuring the highest quality of food product
Maintain HACCP procedures and oversee supplier quality inspections and received goods verification
Participate in weekly kitchen walkthroughs, promptly addressing operational or quality concerns
Liaise with banquet and other departments to follow function standards, respond to guest feedback, and maintain high service quality
Lead the execution of special culinary events and promotions
Stay abreast of food trends, techniques, and equipment locally and globally, incorporating new ideas to enhance operations
Collaborate with Executive Chef, Chef de Cuisine, and Food & Beverage Director to establish a harmonious and professional work environment
Perform all other duties as assigned