Executive Sous Chef (Hotel Swexan)

Hôtel Swexan•Dallas, TX

6h•Onsite

About The Position

The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Requirements

Formal training in Culinary Arts
Minimum 5 years experience in Fine Dining or High End Steakhouse
Passion for food and leadership
Excellent record of kitchen management
Keep up with cooking, trends, and best practices.
Work well in fast-paced setting.
Adaptability / Flexibility
Communication
Creativity / innovation
Customer focus
Customer service
Leadership
Managing conflict
Managing diversity
People management
Problem solving / analysis
Quality
Ability to spot and resolve problems efficiently
Communication and leadership skills
Sense of urgency
Must be punctual, dependable and flexible
Must be able to communicate clearly and effectively

Responsibilities

Schedules and coordinates the work of the chef, cooks, and other kitchen employees to assume the food preparation is economical and correct to stay within the budget labor cost goal.
Supervise all cooking operations, including methods, portions, and garnishing.
Plan meals and develop cost menus.
Approves the requisition of product and other necessary food supplies.
Ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas.
Establish control to minimize food and supply waste.
Ensure attractive presentation of all food and dishes.
Train and educate kitchen staff on new techniques, dishes and develop current skills.
Menu design and direct food preparation, production and control for all dinner, private events, off-site events, etc. Exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions.
Ensure exceptional quality of all ingredients, preparation, and plating of food items.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
Checks and orders supplies of all food items.
Checks quality of deliveries and documentation.
Ensures correct storage of supplies.
Ensure quality of products received.
Ensure that all Coolers a cleaned and stocked daily up to the Stock Par.
Ensure timely and accurate entry of orders into computer system and collection of payment Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Take physical inventory of specified food items for daily inventory.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.
Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies.
Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH requirements.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.
Prepares and analyzes management reports for his/her unit.
Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors
Identifies and evaluates competitors.
Keeps current with trends in the restaurant industry.
Is always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image.
Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.