Highgate Hotels
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com .
Overview
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

- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP's in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating, supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.