Executive Sous Chef

The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality consistency eye appeal taste and food cost.  She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications portion control recipes and sanitation.  The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• 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.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports including (but not limited to) Wage Progress payroll revenue employee Schedules quarterly actions plans.
• Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
• Supervise and schedule banquet kitchen staff.
• Maintain refrigerator and kitchen in clean organized manner to facilitate the high volume production necessary to achieve company goals.
• Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Hotel standards.
• Understand implement and monitor corporate promotions in outlets including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size visual appeal taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering quality and price structure.
• Oversee daily activities such as preparation for all food items sanitation of the outlets receiving daily inventories log-on report and food cost report.

Qualifications :

Education & Experience: 

• Minimum two years of Sous Chef Level experience in a luxury hotel required.
• Five years of progressive leadership experience in a hotel or a related field.
• Culinary degree required
• Two years of banquet experience required
•  Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.

General Requirements:

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive friendly courteous and service oriented manner.
• Must be effective at listening to understanding and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Hotel Standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing nametags.
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
• Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information data etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management

Additional Information :

• Salary Range: From $115000.00 to $125000.00
• Employee benefit card offering discounted rates in Accor worldwide for you and your family. 
• Excellent Company benefits including medical dental vision and life insurance. 
• Personalized development opportunities across Accors extensive brand portfolio.  
• Ability to make a difference through our Corporate Social Responsibility activities

Remote Work :

No

Employment Type :

Full-time