Exec Sous Chef

Responsibilities Plan production of meals for the restaurant, in-room dining, the bar, and banquets. Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team. Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed. Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees. Develop recipes for and suggest methods and procedures to the culinary team if needed. Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues. Act as Executive Chef in their absence. Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.). Directs and participates in preparing and producing food items. Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards. Collaborate with Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets. Ensure that all culinary staff receive appropriate rest periods and meal periods when needed. Assist in monthly inventory of food items. Assist Executive Chef in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Attend and participate in weekly kitchen financial meetings with culinary managers. Attend and participate in all kitchen and culinary related meetings. Attend and participate in quarterly Leadership Meeting with all managers (when needed). Qualifications Demonstrated ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds. Service oriented style with professional presentation skills. Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. Previous hotel experience preferred but not required. Must have excellent organizational, interpersonal, and administrative skills. Experience implementing new F & B concepts and standards. Compensation $80,000 $90,000 Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr