Excecutive Sous Chef Exempt - LMESLC Adelaide

Le Meridian Element Salt Lake City•Salt Lake City, UT

10d•Onsite

About The Position

The Executive Sous Chef is responsible for directing food preparation, production, and control for all food outlets and banquet facilities at the resort. This role involves supervising culinary staff, enhancing the food product presented to guests, responding to market and guest needs, and developing new products. The position requires a hands-on approach to expediting peak meal periods, ensuring compliance with safety and sanitation standards, managing costs, and maintaining food quality and consistency.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Considerable knowledge of complex mathematical calculations and computer programs.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must Possess basic computational skills.
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Must have five years of prior experience as Chef with knowledge of most international and domestic dishes.
Must have extensive knowledge of wine pairing.
Certification as Chef or Certified Master Chef by a government accredited culinary agency.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs. as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

Nice To Haves

Minimum of two years of culinary schooling preferred.
CPR certification and/or First Aid training preferred.

Responsibilities

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
Enhance the food product presented to guests and recommend changes to the food product.
Use market research to develop new products.
Estimate food requirements and order food products and supplies from vendors.
Lead the preparation and production of meals, ensuring food quality and presentation.
Supervise staff in all food preparation, including proper receiving and storage of food and food-related items.
Expedite peak meal periods by maintaining a 'hands-on' approach.
Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability.
Visually inspect, select, and use quality food and beverage products.
Create and implement new menus and individual food items.
Set targeted sanitation standards and standards for all product rotation.
Ensure food cost is always a priority for culinary staff.
Serve as a liaison between the culinary team and all other hotel departments.
Participate in and oversee monthly food inventories.
Maintain the quality of food product and ensure consistency in food delivery and standards.
Provide specialist support to the Executive Committee, particularly the Executive Chef.
Work in support of team goals and measure effectiveness through Food Cost, Payroll, and Food & Beverage profit performance.
Maintain food costs within budget guidelines.
Participate in the hiring process of new staff members.
Conduct and participate in monthly departmental meetings.
Manage the payroll of the culinary team, including daily management of the time and attendance system.
Continuously evaluate the performance and encourage improvement of staff members in the food and beverage department.
Arrange, provide, and supervise training of new staff members, including familiarization with property, standard operating procedures, and policies.
Cross-train staff members in all positions within their area of responsibility and all types of equipment.
Ensure that all staff members are retrained as needed.
Serve as a role model to all staff members, adhering closely to policies and procedures, and practicing the highest standards of performance.
Set the highest possible example in conduct, temperament, punctuality, and standards of work.
Be familiar with all company benefits and policies.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.