Executive Sous Chef

Sonesta International Hotels Corporation•Royal Sonesta Chicago River North, IL

10h•Onsite

About The Position

The Executive Sous Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.

Requirements

A minimum of 3-5 years of experience in a previous culinary supervisory or management experience within a high-volume kitchen setting is essential.
Highly developed knowledge of various culinary styles and mastery of all line level cooking stations.
Detail orientated & motivated to be proactive in a fast-paced setting.
Excellent verbal, written, communication, and leadership skills.
Food handling certificate.
ServSafe certification.
Experience managing in a union environment required.

Nice To Haves

A degree from internationally recognized culinary institution preferred.
Culinary degree or relative experience.

Responsibilities

Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine.
Responsible for day-to-day kitchen operations, production, and cooking to ensure all items are prepared to meet deadlines and standards.
Properly execute plated dishes with varying components to standards set by Executive Chef.
Complete all closing requirements as directed by Executive Chef.
Taste and review products daily to ensure quality and consistency with preparation and presentation.
Maintain high standards of food quality.
Assist with developing, implementing, and maintaining new recipes, presentations and products.
Assist in the planning and execution of special events, catering, and private dining experiences.
Ensure timely and accurate preparation and delivery of all menu items.
Plan and organize production, purchasing and scheduling.
Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team.
Establish professional demeanor and standards of the management team for the outlet.
Delegate responsibility effectively to use the strengths of the entire culinary team.
Perform administrative tasks as assigned by the Executive Chef.
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
Create innovative dishes and plate presentations using seasonal and regional ingredients.
Work quickly and efficiently to meet deadlines and demands of business.
Check staffing, uniforms, daily production sheets, etc.
Check production for all meal periods to ensure consistency.
Train staff on all menu items.
Demonstrate responsibility for food and labor costs in all outlets.
Hold and attend regular staff meetings.
Maintain a clean and safe work environment, following rules and regulations of the local health department.
Keep informed of guarantee and count for all banquet food functions and events on property.
Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled.
Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef.
Perform and assist with schedules, events and needs of other chefs within the property.
Deliver Passionate & Engaging Service to our Guests.
Build solid relationship with your Colleagues.
Treat colleagues with respect and dignity.
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.