Executive Sous Chef Job Description Template
Our company is looking for a Executive Sous Chef to join our team.
Responsibilities:
- Develop and implement creative menu items that adhere to Hyatt brand standards;
- Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items;
- Ensure proper safety and sanitation of all kitchen facilities and equipment;
- Organize and facilitate departmental meetings, training and goals setting;
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results;
- Plan, coordinate & implement special events and holiday functions;
- Train, coach, and direct team – set the bar high, set goals to exceed, and be the best;
- Build respectful relationships with every member of the team while holding them accountable and thoroughly training individuals;
- Exceed the expectations of every guest every time – it’s what we do;
- Remain hands-on and eyes-on at all times in the kitchen — run it as you own it;
- Maintaining Facility Cleanliness and Food Safety Standards;
- Demonstrating and Instilling Product Knowledge and Appreciation;
- Station Performance and Maintenance;
- Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!;
- To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Requirements:
- Maintain a professional and welcoming attitude while at work to all guests and team members;
- Lead staff by delegating, empowering, positive attitude;
- Support and drive an Esalen Culinary culture;
- Flexibility and the ability to make on the spot decisions;
- Passionate about the details and ability to understand, audit and correct time records, labor, budget and inventory reports;
- Experience working within the culture and organization of Esalen, or similar like-minded organization is preferred;
- Experience in menu preparation in a creative and financially responsible way;
- Willingness to connect with and care for residents and guests;
- Experience in Fast-Paced, High Volume Fine Dining (min 4 years);
- Must be hands on and be able to lead by example;
- Strong business acumen – able to manage labor and food costs;
- Routine standing for duration of shift;
- Hands-on leader;
- Sales Volume of $3-10 million;
- Highly visible be able to manage multiple kitchens and bar including am extensive Banquet operation.