Hotel Carmichael- Executive Sous Chef

Coury Hospitality•Carmel, IN

About The Position

The Executive Sous Chef assists the Executive Chef and replaces them in their absence. The role is responsible for consistently preparing innovative, creative cuisine of the highest quality; managing kitchen and culinary personnel; coordinating food purchases; developing menus; and maintaining approved food and labor costs. The position oversees kitchen operations, food production and quality, employee training and performance, cost controls, safety, and sanitation.

Requirements

Proficiency in English; ability to read and understand instructions and safety rules, write reports using proper format and grammar, and speak clearly and confidently using correct grammar.
Culinary education and/or an appropriate level of on-the-job training and hotel culinary experience.
At least 3 years of high-volume cooking experience.
In-depth skills and knowledge of kitchen operations.
Proficiency in general computer knowledge.
A desire to exceed guest expectations in a fast-paced customer-service environment.
Ability to produce a consistent product in a timely manner.
Strong leadership, organizational, interpersonal, and communication skills for culinary training.
Self-starter who brings solutions and new ideas.
Ability to stand for extended periods.
Ability to repeatedly reach, stoop, and/or crouch.
Hand and finger dexterity to manipulate food-preparation tools and utensils.
Visual ability, including close vision and depth perception, to ensure quality food preparation and personal safety around equipment.
Sense of smell and taste needed to ensure quality food preparation.
Ability to wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Bilingual ability, particularly Spanish.

Responsibilities

Take responsibility for the kitchen in the Executive Chef's absence.
Support senior leadership by developing and assuming key management responsibilities.
Act as a liaison between departments within the culinary division and other hotel departments.
Supervise departmental performance and advise employees on preparation and cooking methods.
Ensure products are prepared consistently and meet appearance and quality standards.
Teach cooks to prepare food according to recipes and discuss ways to continually improve the cuisine.
Manage hourly kitchen employees, including hiring, scheduling, payroll, training, coaching, and evaluation.
Train and update kitchen employees on applicable policies and procedures.
Monitor daily food production, ordering, cost, quality, and consistency to ensure financial performance and control.
Discuss daily food-cost reports with kitchen and food-and-beverage staff.
Prepare production lists for food-cost control and supervise food requisitioning to prevent stockpiling and spoilage losses.
Troubleshoot unexpected or unusual kitchen situations.
Review finished products for quality before they leave the kitchens.
Oversee food preparation and take responsibility for the final food product, physical working conditions, kitchen tools, and equipment.
Maintain hygiene, safety, and sanitary conditions in back-of-house areas and enforce applicable safety procedures.
Organize and facilitate departmental meetings, training, and goal-setting.
Provide a positive work environment, counsel employees as appropriate, and demonstrate a dedicated, professional management approach.
Maintain loyalty, dedication, confidentiality, and cooperation with other executives and staff.
Meet company grooming standards and wear the provided uniform.