Executive Sous Chef

Executive Sous Chef

More than a group of hotels, the LINE is a creative community built around a sense of discovery an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsiveshaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

We are seeking a dynamic Executive Sous Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Responsibilities

1. Must be courteous and gracious, maintaining a professional demeanor at all times
2. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
3. Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities
4. Perform all duties in a safe manner and monitor the actions of others
5. Responsible for every aspect of the daily operation of the hotel restaurant including managing kitchen staff to ensure food is prepared properly. Must be a problem solver, ready to come up with on the spot solutions
6. Responsible for training, guiding, managing and scheduling personnel
7. Ensure that sanitation standards as set forth by The LINE, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
8. Expedite during service which includes arranging tickets and ordering food preparation
9. Ensure that food leaves the kitchen in the highest quality and reaches the expectations of the Executive Chef
10. Butcher whole animals and fish products which includes portioning and tracking protein counts for ordering purposes
11. Order all kitchen products in conjunction with the purchaser making sure adequate amounts of food, dry goods and equipment are stocked daily
12. Prepare a daily line check of all line cooks' stations which includes tasting all products that are set on the line of each station for the day and checking if all ingredients are up to the Executive Chef's standards
13. Maintain "open door" communication with employee
14. Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
15. Ensure staff understands their job expectations before holding them accountable
16. Attend relevant meetings

Core Competencies

1. High School diploma or general education degree (GED)
2. Culinary degree preferred
3. Three (3) years related experience in hospitality or service industry preferred
4. Strong communication skills
5. Collaborative spirit
6. Ethical Conduct
7. Computer Proficiency: Microsoft Office, Opera PMS
8. Positive Attitude
9. Eye for Detail
10. Problem solving abilities

We offer competitive wages and benefits while fostering a diverse and inclusive work experience. We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

The LINE, The Ned & Saguaro Hotels