Exec Sous Chef

As our new Executive Sous Chef, you will lead the culinary team to ensure guests enjoy memorable experiences. 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 (checking quantity, quality, feedback to receiving, and recording variances). Direct and participate in preparing and producing food items. Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards. Collaborate with the 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 the Executive Chef in meeting and/or exceeding monthly budgetary goals as they relate 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 Meetings 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. Openness to learning and growing culinary and managerial knowledge. Entrepreneurial spirit. Motivational leader. Proven track record in high‑volume concept. Effective communicator. Ability to provide exceptional customer service and improve the bottom line. Previous hotel experience preferred but not required. Excellent organizational, interpersonal, and administrative skills. Experience implementing new FB concepts and standards. Compensation $80,000 - $90,000 Equal Opportunity Employment 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