Executive Sous Chef

JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. BASIC FUNCTION: The Resort Executive Sous Chef is a key leadership position within the culinary team, responsible for assisting the Executive Chef in the overall kitchen operations, including menu planning, food preparation, kitchen staff management, recruitment and ensuring high standards of food quality and presentation. This role requires a blend of culinary expertise, leadership skills, and a commitment to maintaining an exceptional dining and event experience for resort guests. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Proven experience as an Executive Sous Chef or in a similar role, preferably within a resort or high-end hospitality environment. Culinary degree or certification from an accredited culinary institution. Strong leadership and team management skills with the ability to inspire and motivate others. Extensive knowledge of food safety, sanitation, and hygiene practices. Exceptional cooking skills with a keen eye for detail and presentation. Ability to work under pressure and handle multiple tasks simultaneously. Excellent communication and interpersonal skills. Flexibility to work varying shifts, including evenings, weekends, and holidays. ESSENTIAL FUNCTIONS: Assist the Executive Chef in menu creation, development, and execution, ensuring dishes meet resort standards and guest expectations. Oversee day-to-day kitchen operations, ensuring efficient workflow and high-quality food production. Maintain consistency in food preparation and presentation across all dining outlets within the resort. Supervise, train, and mentor a team of chefs, cooks, and kitchen staff, fostering a positive and productive work environment. Schedule and manage kitchen staff, ensuring adequate coverage during peak periods. Assist in the recruitment and performance evaluation of kitchen staff. Ensure all dishes are prepared to the highest standards of taste, quality, and presentation. Conduct regular quality checks and taste tests to maintain consistency and address any issues promptly. Implement and enforce food safety and sanitation standards in compliance with local health regulations. Monitor and manage food costs, inventory, and waste, ensuring efficient use of resources. Assist in ordering and procuring ingredients, maintaining relationships with suppliers, and ensuring timely delivery of high-quality products. Conduct regular inventory checks and manage stock levels to prevent shortages or overstocking. Keep labor costs within budget and assist the Sous Chef in maintaining efficient labor management. Collaborate with the events and banquet teams to create customized menus and ensure seamless execution of culinary services for weddings, conferences, and other special events. Oversee the preparation and delivery of food for special events, ensuring timely service and guest satisfaction. Stay updated on culinary trends and industry developments, incorporating new techniques, ingredients, and presentation styles into the resort’s offerings. Assist in developing and launching new menu items that enhance the resort’s culinary reputation. Engage with resort guests to receive feedback and address any culinary-related inquiries or concerns. Ensure that guest’s dietary needs and preferences are accommodated. MARGINAL FUNCTIONS: Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds Required to perform other tasks and duties as assigned. Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours. ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures. We are an Equal Opportunity Employer M/F/D/V Source: Hospitality Online #J-18808-Ljbffr