Hotel Carmichael- Chef, Executive Sous

Coury Hospitality•Carmel, IN

1d•Onsite

About The Position

Assist the Executive Chef and replace them in their absence. This role is responsible for the consistent preparation of innovative and creative cuisine of the highest quality. The Executive Sous Chef will manage the kitchen and culinary personnel, coordinate food purchases, develop menus, and maintain approved food and labor costs. The position will be responsible for the kitchen in the Executive Chef's absence, supporting senior leadership by developing and assuming key management responsibilities. This role also serves as a liaison between all departments within the culinary division and all other hotel departments. The Executive Sous Chef will supervise departmental performance and provide guidance on food preparation and cooking. They will ensure all products are prepared consistently and meet departmental appearance and quality standards, teaching cooks preparation according to recipes and discussing ways to improve cuisine. Management of hourly kitchen employees includes hiring, scheduling, payroll, training, coaching, and evaluating. The role involves training and updating kitchen employees on policies and procedures, monitoring food production, ordering, cost, quality, and consistency daily to ensure financial performance and control. Daily food cost reports will be discussed with key kitchen and F&B staff. Production lists for food cost controls will be prepared, and requisitioning of food will be supervised to prevent stockpiling and spoilage. The Executive Sous Chef will troubleshoot unexpected situations, frequently review finished products for quality, and oversee food preparation, bearing responsibility for the final food product served, physical working conditions, and kitchen tools and equipment. Responsibility for hygiene, safety, and sanitary conditions for the back-of-the-house is included, along with enforcing safety procedures. Organizing and facilitating departmental meetings, training, and goal setting are key. Exceptional leadership is displayed through a positive work environment, appropriate employee counseling, and a dedicated, professional management approach. An attitude of loyalty, dedication, confidentiality, and cooperation with other executives and staff is expected. The employee must remain appropriately groomed per company standards and wear the provided uniform.

Requirements

Proficient in the English language (bilingual a plus – Spanish)
Must be able to read and understand instructions, safety rules, etc.
Must be able to write reports with proper format, punctuation, spelling, and grammar, using all parts of speech.
Must be able to speak with poise, voice control, and confidence, using correct grammar.
Culinary education and/or appropriate level of on the job training and hotel culinary experience
At least 3 years high-volume cooking experience
In-depth skills and knowledge of all kitchen operations
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast-paced customer service environment
Capable of producing a consistent product in a timely manner
Strong leadership, organizational, interpersonal and communication skills involved in culinary training.
Self-starter who brings solutions and new ideas.

Nice To Haves

Bilingual (Spanish)

Responsibilities

Assist Executive Chef and replace in her absence.
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality.
Manage kitchen and culinary personnel.
Coordinate purchase of food.
Develop menus.
Maintain approved food and labor costs.
Supervise departmental performance and provide council as to the preparation and cooking of various food items.
Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.
Train and update kitchen employees with regard to all applicable policies and procedures.
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
Discuss daily food cost reports with key kitchen and F&B staff.
Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
Troubleshoot unexpected or unusual situations in the kitchens.
Frequently review finished products for quality prior to leaving kitchens.
Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment.
Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
Organize and facilitate departmental meetings, training and goals setting.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.
Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.