Executive Sous Chef

Executive Sous Chef The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meetcorporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities include: Working with other F&B managers and keeping them informed of F&B issues as they arise. Keeping immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinating and monitoring all phases of loss prevention in kitchen areas. Preparing and submitting required reports in a timely manner. Monitoring quality of all food product and presentation. Ensuring preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly action plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervising and scheduling banquet kitchen staff. Maintaining refrigerator and kitchen in clean, organized manner to facilitate high volume production necessary to achieve company goals. Making the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Making cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Responding to guest complaints in a timely manner. Ensuring compliance with SOP's in all outlets. Ensuring compliance with requisition procedures. Conducting staff performance reviews in accordance with Highgate Hotel standards. Understanding, implementing and monitoring corporate promotions in outlets, including buffet and three-meal concept standards. Knowing and enforcing all local health department sanitation laws. Knowing how to compute daily food cost. Working with the Director of F&B to create and implement menus. Assessing food portion size, visual appeal, taste and temperature of items served. Checking all stations at the end of every shift for proper food storage and sanitation. Checking food purchases for proper ordering, quality and price structure. Overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications include: Two years of Sous Chef level experience in a luxury hotel required. Five years of progressive experience in a hotel or a related field. Culinary degree required. Union hotel experience preferred. Two years of banquet experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.