Executive Sous Chef

Executive Sous Chef

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Executive Sous Chef. The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, associate management and production planning.

Essential duties and responsibilities include:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Daily walk about of all kitchens to assure equipment is in proper working condition.
• Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
• Daily briefing with wait associates to discuss food specials and any pertinent information relating to the daily operation of the outlets.
• Daily briefing with outlet managers and Executive Steward to assure that all daily requirements are addressed.
• Daily briefing with Sous Chefs to follow up on pending items as well any new business relating to their prospective areas.
• Daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules.
• Daily briefing with outlet managers for VIP information and booking information.
• Supervision of all the sous chefs and their effective cross-training.
• Reviewing all weekly function event orders with the Executive Chef and organizing the production schedules.
• The delegation of all and any directives given by the Resident Manager/ Food & Beverage Director or Managing Director pertinent to the safe and efficient operation of the property's F&B operation.
• Assist the Executive Chef in the development of new menus and implementation of those menus.
• Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
• Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
• Effective management of labor costs in relation to business needs and trends.
• Control of all variable line items relating to food production budget.
• Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.
• Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
• Address guest concerns/complaints and resolve to complete satisfaction.
• Participate in all management meetings.
• Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests.
• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
• Monitor quality control, plate presentation, food quality, etc.
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service associates to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing associates.
• Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical skills:

• Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency.
• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen.
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team; flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.

• Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid ServSafe Manager Food Protection Certification.

Experience:

• Minimum five years' experience as an Executive Sous Chef or equivalent experience.
• Hotel operational exposure (i.e. Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand is preferred.