Executive Sous Chef, NF-04

Assistant Executive Chef

Carries out duties associated with the business of providing a first class food service operation within the resort. Exercises responsibility for the direction and oversight of a complex array of food outlets with entertainment venues complimenting resort operations, and extensive catering operations supporting individual, community, and conference events. Assists the Executive Chef in planning, developing, and managing all phases of food service programs in a facility with multiple food outlets where full service dining and catering are a regular and substantial basis of the total food operation. Provides the highest quality food production available from the food service and hospitality industry. Creates special menus and supervises the preparation of meals which involve complex or new cooking methods. Balances nutritional values of menus prepared and ensures the quality of the total food service program. Develop operating budget, identifying labor, equipment and supply costs elements. Controls food production using modern and up to date methods and techniques, ensuring maximum food safety at all times. Maintains all controllable expenses within budget. Ensures internal control by active daily involvement. Supervises, directs subordinates and participates in all phases of food preparation.