F&B Outlets Executive Sous Chef

Peregrine Hospitality•Napa, CA

1d•$110,000 - $125,000

About The Position

The F&B Outlets Executive Sous Chef is responsible for managing the daily operations across all meal periods and all outlets. They are well prepared regarding quality, consistency, visual appeal, taste and food cost. The F&B Outlets Executive Sous Chef provides leadership, training, and operational direction to the outlet culinary teams and serves as the acting Executive Chef when required. They are also responsible for driving food quality, control food and labor costs, while maximizing guest satisfaction.

Requirements

5–7+ years of progressive culinary experience in a luxury resort, or multi-outlet environment.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Responsibilities

Assist Executive Chef in running all F&B outlets kitchens.
Work with the Executive Chef to create and implement all menus.
Maintain high culinary standards in food preparation, presentation, and flavor profiling.
Assess food portion size, visual appeal, taste, and temperature of items served.
Monitor quality of all food products and presentation.
Ensure daily line checks are consistently performed to the quality standards and recipes.
Coordinates efficient productivity of meal period execution to the desired business volumes.
Check food purchases for proper ordering, quality, quantity, and price structure.
Ensure compliance with requisition and inventory procedures.
Proficient in menu engineering to desired budget food cost %.
Inspecting labor cost daily and ensuring future schedules are completed timely and within budget.
Coordinate production schedules, station assignments, and shift planning.
Conduct staff performance reviews in accordance with Silverado Resort standards.
Ensure schedules are completed timely and within labor standards.
Must be effective in handling problems, anticipating, preventing, and solving problems as necessary.
Provide coaching, development, and mentorship to promote skill growth and retention.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Know and enforce all local health department sanitation laws.
Must adhere to the company’s Service culture – 4 Keys to creating guests for life.