What are the responsibilities and job description for the Exec Sous Chef position at DOLPHIN HOTEL MANAGEMENT?
Exec Sous Chef
At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
Job Summary
The Exec Sous Chef will oversee the culinary operation for the hotel food and beverage outlets and banquet operations as well as the Stewarding Department. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality.
Key Responsibilities:
- Oversight of all culinary managers and associates
- Direct workflow of the culinary team
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Assigning daily tasks for the culinary team
- Assisting with menu development
- Aid with the scheduling and management of both the culinary and stewarding teams
Qualifications and Physical Requirements:
- Minimum of three years of culinary management experience
- While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects.
- Lift boxes (up to 50 lbs)
- Talk and listen.
- Vision abilities required by the job include close vision to a computer screen.
Salary : $105,000 - $107,500