Executive Sous Chef

HEI Hotels & Resorts•New York, NY

4d•$80,000 - $85,000•Onsite

About The Position

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. This role is responsible for managing the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product. The position also involves managing Human Resources in the production and preparation areas of the kitchen, scheduling and managing the maintenance/sanitation of the kitchen, equipment, and related areas, and monitoring, analyzing and controlling all labor and food costs. The Executive Sous Chef will also process payroll for the culinary & stewarding departments, promote the Accident Prevention Program, assist the Executive Chef in menu creation and costing, and assume the responsibilities of the Executive Chef in their absence. The role requires compliance with attendance rules and the ability to perform other job-related duties as assigned.

Requirements

Two+ years of post high school education, culinary education is desirable.
Five+ years of employment in a related position.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Nice To Haves

Hotel experience preferred.
Management experience with Local 6 Union preferred

Responsibilities

Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Process payroll for the culinary & stewarding departments.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his/her absence.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.