Executive Sous Chef

The Executive Sous Chef will coordinate, plan, and supervise the production, preparation, and presentation of food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products. The executive will work closely with the Executive Chef to develop top‑tier food options for guests and guide culinary associates to create and present these recipes in our restaurants and banquet operations. They are responsible for supervising the production of food, recommending and implementing procedural and production changes, and monitoring food and labor costs.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist the Executive Chef in the direction and oversight of all culinary operations. Assigns, in detail, specific duties to all kitchen employees under supervision for efficient operation of the kitchen. Ensure proper receiving, storage (including temperature setting), and rotation of food products so as to comply with Health Department regulations and resort quality. Responsible for the safety training and coordination of kitchen safety programs. Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced, which conforms to all company standards. Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved. Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.

SUPERVISORY RESPONSIBILITIES

Directly supervises up to 20 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/ or ability required. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong knowledge of various cooking methods, ingredients, and procedures, current food trends and styles. Even‑handed management style and skills; helpful and friendly, willing to go the extra mile. Good communication skills, always suggesting ideas and solutions. Desire to train and develop team members. Time‑management skills. Critical thinking and ability to make effective decisions quickly when required. Organized with a great eye for detail. Must be at least 18 years of age with a valid driver’s license and clean MVR for 3 years.

EDUCATION AND/OR EXPERIENCE

Culinary degree from a college or university; and five years hotel and two years sous chef experience. Current Food‑Safe certification or food handler sanitation certificate required. Bilingual skills a plus. Experience in sanitation and safe food handling. Must have two years supervisory experience in a culinary environment.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATH MATTERS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is regularly required to stand, walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently requires reaching with hands and arms and talking or hearing. The employee is occasionally required to walk, sit, climb or balance, and taste and smell. The employee must regularly lift and/or move up to 50 pounds. Vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold. The noise level in the work environment is usually moderate. #J-18808-Ljbffr Lanier Islands Resort