Executive Sous Chef

Remington Hospitality•Costa Mesa, CA

43d•$75,000 - $80,000

About The Position

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef.

Requirements

Prior experience in kitchen leadership role
Effective communication skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to work in high pressure, sometimes stressful situations.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Stand and walk for varying lengths of time, often for extended periods of time
Work takes place in an environment that can be very hot and very cold throughout the shift.
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed

Responsibilities

Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Manage kitchen to adhere to OSHA and Food Handling Regulations.
Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
Efficiently expedite food from front line during meal periods.
Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
Assist in menu and recipe creation, in cooperation with Executive Chef.
Other duties as assigned to ensure effective operation of the overall hotel.