Executive Sous Chef

Whats in it for me Perks:Relocation Assistance for salaried Managers relocating 50 miles awayLong- Term Housing Options Available Guest gym access 6 Paid HolidaysWeekly pay cycleComplimentary meals in cafeteriaBenefitsComprehensive healthcare coverage with options for medical dental and vision time off for relaxation and security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA).A great voluntary benefits program that includes critical illness hospital indemnity and accident coverage life and AD&D insurance legal services and identity theft protection access to whole life insurance telemedicine and pet services including an Employee Assistance Program (EAP)Resort DiscountsComplimentary Bretton Woods season pass (terms & conditions apply associate may also be eligible for spouse/dependent passes or one courtesy pass based on status)25% off Food & Beverage (excluding alcohol)25% off Retail25% off Spa ServicesDiscounts on Ski & Golf Rentals Canopy Tours and other activitiesResponsibilities:Supervise the Banquet kitchen Main Dining Room line Garde Manger Rosebrook line and supervise the preparation and presentation of foods by chefs cooks and pantry personnel overseeing that all the food items are prepared as determined by the Executive in the supervision and staffing for all kitchen areas preparation areas employee cafeteria and supervising all employees throughout these for all areas of the kitchen operation in the absence of the Executive in maintaining an adequate supply of all food items such as meat groceries perishables etc. used at the that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted. Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly. Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner which prolongs their usefulness as well as maintain quality and safe food handling practices. Assure that only the quantities of items scheduled for use are requisitioned from the that all prime cuts of meat are broken down properly by weight that the waste in trimming prime cuts is minimized and that meat scraps are properly utilized and the fat is retained for rendering. Assure that an adequate mise en place is prepared on a daily basis based on forecasted covers for all restaurants and banquets. Assure that only the amounts needed of convenience salad dressing and soups are issued appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis. Provide variety in menu preparation; within budgetary limitations. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being that food presentation is at a five star level the expectation is awe inspiring. Assist in labor and direct expense controls. Assist in development of menus for the property. To make sure all of the dishes have recipe cards and pictures. To create with the help of all associates a yield book for consistent ordering. To create with the Cafeteria team weekly menus based on fresh quality and healthy options. To conduct monthly OST meetings with a topic discussed with the Executive Chef. To conduct by weekly meetings with the chefs for better communication. Hold managers and supervisors accountable for EcoSure records. Follow up with managers and supervisors on the MOS audits. Daily tracking of food and labor costs as well as communication of those numbers to managers and supervisors. Hold daily stand up. Follow the Omni Trilogy (Associate Guest and Owner). Responsible for maintaining adequate training programs for kitchen the portion sizes and taste qualities of all items to ensure they are being properly excess production for use on menu or conversion into the best and fastest performance of the kitchen so as not to impede service in food that the kitchen is prepared to start service on a timely that orders received from servers are clearly understood so that returns due to faulty preparation are that plates issued to servers are garnished properly and have good eye that plates and utensils used are for the sanitation of all food preparation and storage areas and all equipment for proper maintenance and report deficiencies to that an adequate supply of equipment is available. Ensure that the food served in the employees cafeteria is palatable in abundant supply and varied; and that facility is maintained in a clean and orderly that requests and specifications in the function sheets are provided on a timely doeuvres are served in an attractive manner and garnished and decorated that excess productions is recovered from the Banquet Room and properly that upon banquet completion serving area and all related equipment is cleaned and coordinate with room supervisors so that production is scheduled as reservations other related duties as requested by the Executive profit improvement recommendations in collaboration with the Executive safety standards and report any unsafe conditions to the Executive for care of equipment. Remain alert courteous and helpful to the guests at all to any reasonable task as assigned by supervisor or in other departments as neededAttend monthly departmental meetingsWorking Environment:Interior of hotel restaurant and kitchen areas and occasionally exterior of hotelExposure to extreme heat and humidityProlonged standing walking stair climbing squatting and lifting and carrying (up to 50 pounds)Exposure to cleaning chemicalsQualifications:Associate degree in culinary arts or equivalent five (5) years experience in a first class hotel/resort or to communicate be available to work flexible hours to include nights weekends and holidays.