Executive Sous Chef

Sonesta Hotels•Chicago, IL

2d•$70,000 - $75,000•Onsite

About The Position

The Executive Sous Chef follows and maintains the standard procedures for all banquet functions. This role involves the supervision of the Banquet Kitchen, including ordering for functions, maintaining food cost and inventory, and ensuring the quality, presentation, and consistency of food. The Executive Sous Chef is responsible for supervising a staff of cooks, overseeing day-to-day kitchen operations, production, and cooking to ensure all items are prepared to meet deadlines and standards. This includes properly executing plated dishes, completing closing requirements, and tasting/reviewing products daily to ensure quality and consistency. The role also assists in developing new recipes, presentations, and products, and in the planning and execution of special events, catering, and private dining experiences. Ensuring timely and accurate preparation and delivery of all menu items, planning and organizing production, purchasing, and scheduling are key functions. Maintaining a strong positive relationship with the FOH team for effective communication and teamwork, establishing professional demeanor, and delegating responsibility effectively are also crucial. The Executive Sous Chef will perform administrative tasks as assigned by the Executive Chef, demonstrate mastery of all cooking techniques, create innovative dishes, and work quickly and efficiently. This role involves checking staffing, uniforms, daily production sheets, and production for all meal periods to ensure consistency. Training staff on all menu items and demonstrating responsibility for food and labor costs in all outlets are essential. The Executive Sous Chef will hold and attend regular staff meetings and maintain a clean and safe work environment, adhering to health department regulations. Keeping informed of event details, checking event order sheets, and attending various meetings are also part of the responsibilities. Performing and assisting with schedules, events, and needs of other chefs within the property is expected. Delivering passionate and engaging service to guests and building solid relationships with colleagues are paramount.

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.
Must be available to work nights, weekends and holidays as needed.
Ability to speak effectively before groups of customers or employees of organization.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills (Effective and clear communicator).
Excellent time management and organizational skills.
Proven leadership and creative abilities inside the kitchen.
Appropriate professional appearance and demeanor.

Nice To Haves

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

Responsibilities

Follow and maintain standard procedures for all banquet functions.
Supervise Banquet Kitchen operations.
Order for functions, maintaining food cost and inventory.
Maintain quality, presentation, and consistency of food.
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.