Exec Sous Chef

The Executive Sous Chef manages staff and day-to-day Kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Executive Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner. Qualifications Behaviors Preferred Team Player Team Player: Works well as a member of a group Leader Leader: Inspires teammates to follow them Enthusiastic: Shows intense and eager enjoyment and interest Detail Oriented Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well Dedicated Dedicated: Devoted to a task or purpose with loyalty or integrity Motivations Preferred Goal Completion Goal Completion: Inspired to perform well by the completion of tasks Self-Starter: Inspired to perform without outside help Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr