Executive Sous Chef

Pyramid Global Hospitality

8d•$100,000 - $105,000•Onsite

About The Position

The Executive Sous Chef is a leader in the culinary operation of the resort, managing the culinary team and reporting directly to the Executive Chef. This position is responsible for helping to create menus, and ensuring the food quality and presentation meets the OKANA standard. This individual works closely with the food service, sales, and catering teams to ensure a positive customer experience for all clients. In the absence of the Executive Chef, this individual will oversee the entire culinary operation of the resort. This individual must also be involved with the hiring & training of the kitchen team, developing and grooming aspiring culinarians under his/her guidance. The OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first.

Requirements

High School diploma required; culinary education/certifications are preferable.
5 years of experience in culinary leadership including at least 2 years as an Executive Sous Chef for a full-service hotel or resort.
Strong leadership, organizational, and communication skills.
Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
Creative and innovative approach to menu development, tailoring the food offerings to client tastes and preferences.
Ability to manage budgets and control food costs.
Customer centric approach to interact with hotel guests and clients during site inspections and VIP events.
Knowledge of food safety regulations and best practices; current with all relevant food certifications.

Responsibilities

Assist in obtaining financial goals.
Complete all paperwork accurately and timely.
Direct and correct the presentation and portioning of food according to Davidson standards.
Keep in contact with all outlets to ensure quality and consistency.
Maintain work area clean and organized.
Promote employee empowerment.
Report unsafe conditions immediately.
Select daily specials that fit local trends and needs.
Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Complete other duties as assigned by supervisor to include cross training.
Direct purchasing to ensure proper quality and quantities.
Direct staff in sanitation and sanitary food handling.
Meet with sales team to evaluate new products.
Perform in the capacity of any position supervised.
Prepare and train staff in use of working menus, recipe cards and photo standards.