- Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
- Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
- Ensuring proper inventory control and ordering practices are utilized
- Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
- Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
- Training and development of culinary team members with emphasis on team leads food presentation and preparation methods
- In conjunction with other leaders the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
- Strives to advance his/her knowledge skills and abilities and consistently shares same with others
- Instrumental in running a department that meets Health & Safety committee objectives
- Lead the kitchen in the absence of the Executive Chef
- Will be the key player in menu development and implementation of menus with consideration to concept food trends Guest Satisfaction results & food cost
- Actively involved in kitchen and department head meetings
Qualifications :
- Minimum 8 years of progressive culinary leadership experience within a luxury hotel or high-volume kitchen environment
- Proven ability to lead with influence fostering trust accountability and a culture of excellence
- Demonstrated success in recruiting mentoring and retaining top-tier culinary talent with a focus on long-term succession planning
- Strategic and operational expertise in labor management food cost control and productivity optimization
Remote Work :
No
Employment Type :
Full-time
Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive ChefAssist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targetsEnsuring p...
- Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
- Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
- Ensuring proper inventory control and ordering practices are utilized
- Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
- Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
- Training and development of culinary team members with emphasis on team leads food presentation and preparation methods
- In conjunction with other leaders the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
- Strives to advance his/her knowledge skills and abilities and consistently shares same with others
- Instrumental in running a department that meets Health & Safety committee objectives
- Lead the kitchen in the absence of the Executive Chef
- Will be the key player in menu development and implementation of menus with consideration to concept food trends Guest Satisfaction results & food cost
- Actively involved in kitchen and department head meetings
Qualifications :
- Minimum 8 years of progressive culinary leadership experience within a luxury hotel or high-volume kitchen environment
- Proven ability to lead with influence fostering trust accountability and a culture of excellence
- Demonstrated success in recruiting mentoring and retaining top-tier culinary talent with a focus on long-term succession planning
- Strategic and operational expertise in labor management food cost control and productivity optimization
Remote Work :
No
Employment Type :
Full-time
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