Executive Sous Chef

IHG•Southbridge, MA

19d

About The Position

This role assists the Executive Chef in managing the day-to-day operations of the Food Production and Stewarding sections. The position involves controlling and analyzing sales, costs, food issuing, quality and presentation of food and beverage products, facility and equipment condition, guest satisfaction, and marketing. The Executive Sous Chef also assists in developing operations manuals, planning and organizing Food and Beverage activities, conducting daily briefings, maintaining accurate costing of dishes, setting goals, and determining stock levels. Additionally, they help set standards for food and equipment purchases according to IHG guidelines, monitor local competitors, stay updated on industry trends, and demonstrate awareness of health, hygiene, and fire safety policies.

Requirements

Bachelor's degree
Microsoft Office Tools
Opera/Fidelio
Micros
Influencing/Persuasiveness
Cultural Awareness
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Adaptability/Flexibility
Creativity/Innovation
Developing others
Drive for Results
Team Orientation

Responsibilities

Assists the Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
Controls and analyzes, on an on-going basis, the level of sales, costs, issuing of food, quality and presentation of food and beverage products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing.
Assists the Executive Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections.
Assists the Executive Chef in planning and organizing successful Food and Beverage activities.
Conducts daily briefings and other meetings as needed.
Assists the Executive Chef in maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
Assists the Executive Chef in determining the minimum and maximum stocks of all food, materials and equipment.
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines.
Monitors local competitors and compares their operation with the Hotel Food and Beverage operation.
Keeps aware of trends, systems, practices and equipment in Food and Beverage through trade literature, hotel shows and site visits.
Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.