EXECUTIVE SOUS CHEF

Expotel Hospitality•Baton Rouge, LA

12d

About The Position

Renaissance Baton Rouge is looking for a full-time Executive Sous Chef who will be responsible for coordinating, supervising and directing aspects of the hotel banquets and restaurant food production, while maintaining high quality products and service levels. The Executive Sous Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio. This individual is also instrumental in providing training for all staff, establishing and enforcing food specifications, portion control, recipes and sanitation. A successful candidate must have at least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Previous supervisory experience is required.

Requirements

At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Previous supervisory experience is required.

Responsibilities

Approach all encounters with guests and employees in a friendly, service-oriented manner.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
Work with the Executive Chef and Food and Beverage Manager to create and implement menus.
Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage progress, payroll, revenue, employee Schedules, quarterly action plans.
Respond to guest complaints in a timely manner.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Other duties as assigned. Full job description available upon hire.