Executive Sous Chef

Crestview Management, LLC•Atlanta, GA

11d•Onsite

About The Position

The Executive Sous Chef is responsible for the day-to-day operations of the culinary staff, including production, sanitation, and training. This role requires a minimum of 3-5 years of experience in high-volume culinary environments. A background in hotels or resorts is preferred.

Requirements

Minimum of 3-5 years in high volume culinary operations.
Hotel or resort background preferred.

Responsibilities

Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Develops and oversees an order and purchase supplies.
Supervises an effective monthly self-inspection program.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Serves as a role model to demonstrate appropriate behaviors.
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.
Ensures direct reports do the same for their team.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.