Executive Sous Chef - The Atterbury Hotel

Sage Hospitality•Pittsburgh, PA

About The Position

The Executive Sous Chef plans and manages kitchen staff and the procurement, production, preparation, and presentation of all hotel food. The role helps maintain a safe, sanitary, and cost-effective operation that complies with applicable standards and regulations while delivering quality products and supporting profitability. The position oversees kitchen operations serving catering, The Drafting Room Restaurant and Bar, in-room dining, and the Concierge Lounge. The role is responsible for long- and short-term planning and daily kitchen operations; recommending menu, procedure, and budget changes; managing food and labor costs; developing and implementing menus; and overseeing kitchen staff and managers. It also monitors kitchen and equipment maintenance and sanitation and promotes the Accident Prevention Program.

Requirements

Five to ten years of employment in a related position with this company or another organization.
More than two years of post-high-school education, but less than a four-year college degree.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people or complex problems and food and beverage management.
Oral and written communication skills.
Ability to lift 30–35 pounds three to five times during a shift.
Ability to carry items ranging from a clipboard to food products and small equipment.
Ability to kneel for cleanliness inspections and monitoring, and while lifting.
Full mobility to inspect and monitor the kitchen environment.
Ability to stand continuously while expediting, cooking, or inspecting, for periods ranging from 15 minutes to one hour and for at least 50% of the day.
Ability to communicate with employees and hear machinery for safety reasons.
Excellent comprehension and literacy to read, write, and analyze information for budget responsibilities.

Responsibilities

Plan and oversee long- and short-term kitchen operations and related areas.
Recommend menu and procedural changes.
Recommend the budget and manage food and labor costs within approved budget constraints.
Perform essential functions in accordance with SOPs and food programs to maintain a consistent, quality product.
Manage kitchen associates and managers, including hiring, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, communicating, and disciplining or terminating as appropriate.
Plan and manage the procurement, production, preparation, and presentation of hotel food in a safe, sanitary, and cost-effective manner.
Monitor and control maintenance and sanitation of the kitchen, equipment, and related areas to maintain a healthy, safe environment that meets or exceeds applicable standards and regulations.
Develop, recommend, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed budget objectives.
Develop and implement menus and supporting materials and processes, such as use records, production lists, pars, and training, in accordance with corporate guidelines to improve revenue and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.