Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce 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, keeping the immediate supervisor informed of all problems, coordinating and monitoring all phases of loss prevention in kitchen areas, preparing and submitting required reports, monitoring quality of all food product and presentation, overseeing all aspects of the daily operation of the kitchen and food production areas, responding to guest complaints in a timely manner, ensuring compliance with SOP's in all outlets, conducting staff performance reviews, understanding and implementing corporate promotions, knowing and enforcing all local health department sanitation laws, working with the Executive Chef and the Director of F&B to create and implement menus, designing and implementing employee cafeteria rotating menu and overseeing cafeteria operations, assisting in coordinating, supervising and directing the Stewarding Department, assisting in computing daily food cost, assisting in proper training and direction of departmental assistants, understanding daily forecasts and customer counts, coordinating all par stock levels, assessing food portion size, visual appeal, taste and temperature of items served, assisting in the direction and training of all chefs, assisting in creating menus for prospective clients, reviewing and approving weekly payroll, 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, communicating to Engineering any physical maintenance problems, and assisting catering sales on all special menus and price structures.

Qualifications include a 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field, previous supervisor responsibility, knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations, long hours sometimes required, medium work, maintaining a warm and friendly demeanor at all times, ability to effectively communicate both verbally and written, effective listening skills, ability to multitask and prioritize departmental functions to meet deadlines, ability to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner, attendance at all hotel required meetings and trainings, participation in M.O.D. coverage as required, maintaining regular attendance in compliance with Highgate Hotel Standards, maintaining high standards of personal appearance and grooming, complying with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations, maximizing efforts towards productivity, identifying problem areas and assisting in implementing solutions, ability to handle problems, ability to understand and evaluate complex information, ability to maintain confidentiality of information, and performing other duties as requested by management.