Executive Sous Chef

As a member of our hospitality team, the primary responsibility of an Executive Sous Chef is to provide effective leadership and supervision to the kitchen operations and staff by providing guidance, training, and support. This role plays a critical role in assisting the Executive Chef by ensuring the consistent delivery of high-quality food products across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the associate cafeteria. This role works closely with the Food and Beverage management team to continuously improve guest satisfaction, manage food costs, and maintain profitability while ensuring the highest ingredient sourcing is used to enhance the dining experience and maintain a competitive edge.

• Skillfully supervises and orchestrates kitchen shift operations, ensuring strict adherence to Food & Beverage policies and elevating standards throughout the culinary team.
• Collaborates closely with the Executive Chef, providing invaluable assistance in managing all facets of the kitchen, resulting in a seamless and efficient operation.
• Demonstrates an unwavering commitment to excellence, consistently delivering superior product quality, captivating presentations, and delightful flavors.
• Exhibits meticulous attention to detail in managing purchasing, receiving, and food storage, guaranteeing freshness and minimal wastage.
• Implements and enforces rigorous food handling and sanitation protocols, prioritizing the safety and satisfaction of guests and staff alike.
• Remains up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department), ensuring full compliance and peace of mind for all stakeholders.
• Applies accurate calculations to determine food costs and skillfully estimates daily production needs, optimizing resources and minimizing expenses.
• Collaborates seamlessly with the Banquet Chef to flawlessly execute banquet productions, leaving a lasting impression on guests.
• Proactively implements and monitors food & beverage portion and waste controls, contributing to cost efficiency without compromising quality.
• Maintains a well-functioning associate cafeteria, consistently upholding high food quality standards to foster a happy and productive team.
• Demonstrates exemplary food product handling practices, ensuring precise temperature maintenance and food safety protocols.
• Proactively researches and tests new food products in alignment with the company's culinary vision and emerging trends, infusing innovation into the menu.
• Assists in curating and updating standard recipes, promoting consistency and exceptional culinary experiences.
• Empowers the Restaurant and Catering staff through comprehensive and engaging training sessions, nurturing a knowledgeable and passionate team.
• Takes a hands-on approach to operating and maintaining all kitchen equipment, swiftly addressing malfunctions to ensure uninterrupted operations.
• Actively oversees the kitchen equipment repair and maintenance program, prioritizing preventive measures to minimize disruptions and costs.
• Manages associate uniforms and supplies with astute budget management, ensuring proper inventory levels and professional appearances.
• Conducts regular reviews of staffing levels to expertly meet guest service demands and exceed financial objectives.
• Demonstrates exceptional interpersonal skills, maintaining professionalism while engaging with guests, vendors, and community representatives.
• Prioritizes safety training for associates and diligently enforces loss prevention policies, promoting a secure and harmonious workplace.
• Actively seeks and addresses guest feedback and complaints, swiftly resolving issues and providing exceptional service recovery.
• Cultivates a culture of growth and improvement, empowering associates with clear expectations, continuous training, and ongoing support.