Executive Sous Chef

the goodtime hotel • Miami Beach, FL

2d

About The Position

The Executive Sous Chef assists in coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable food and beverage operations and high-quality products and service. The role trains staff, establishes and enforces food specifications, portion control, recipes, and sanitation standards, and controls food and labor costs while maximizing guest satisfaction.

The position oversees daily kitchen and food-production operations, supports menu development and cafeteria operations, monitors food quality and presentation, and helps ensure compliance with company procedures and local health requirements. It also works with other food and beverage leaders, the Executive Chef, the Director of Food and Beverage, catering sales, and hotel departments to support effective and efficient operations.

Requirements

• A 2-year, 3-year, or 4-year culinary degree.
• At least 4 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility.
• Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor with guests and employees.
• Effective verbal and written communication with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to understand and evaluate complex information and data from various sources.
• Ability to maintain confidentiality.
• Ability to work long hours sometimes.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

• Work with other food and beverage managers and keep them informed of issues as they arise.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss-prevention activities in kitchen areas.
• Prepare and submit required reports on time, and assist with wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor the quality and presentation of food products.
• Oversee daily kitchen and food-production operations.
• Respond to guest complaints in a timely manner.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Work with the Executive Chef and Director of Food and Beverage to create and implement menus.
• Design and implement the rotating employee cafeteria menu and oversee cafeteria operations.
• Assist in coordinating, supervising, and directing the Stewarding Department.
• Assist in computing daily food costs.
• Train and direct departmental assistants in company standards for quality, specifications, portion control, recipes, employee relations, and sanitation.
• Understand daily forecasts and customer counts, and coordinate par stock levels.
• Assess food portion size, visual appeal, taste, and serving temperature.
• Assist in directing and training chefs to ensure adequate operation in all outlets.
• Assist in creating menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
• Communicate physical maintenance problems to Engineering.
• Assist catering sales with special menus and price structures.
• Attend required hotel meetings and training, and participate in Manager on Duty coverage as required.
• Maintain regular attendance and high standards of personal appearance and grooming, including wearing a name tag.
• Support safe and efficient hotel operations, maximize productivity, identify problem areas, and help implement solutions.
• Handle problems by anticipating, preventing, identifying, and resolving them as necessary.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty, personal, medical, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree