Executive Sous Chef Hotel Saint Louis

Restoration St Louis•Saint Louis, MO

10h•Onsite

About The Position

Hotel Saint Louis, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Sous Chef. Job Purpose: 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 that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott processes and standards.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
Must have knowledge of food and beverage preparation and service.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays.

Nice To Haves

Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.

Responsibilities

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 that conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Promptly report all maintenance issues.
Properly receive and store food and other deliveries.
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
Participate in physical inventories.
Be readily available/ approachable for all guests.
Take proactive approaches when dealing with guest concerns.
Follow property specific second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team.
Be professional, responsible and mature in conduct and behavior.
Be understanding of, encouraging to and friendly with all co-workers.
Be self-motivated and use time wisely.
Maintain open line of communications with each department.
Communicate pertinent information.
Respond positively to new ideas.
Openly accept critical/developmental feedback.
Maintain effective communication through the use of meetings, memorandums.
Be available to help other departments in emergency situations.
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Properly handle and account for keys.
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.