F&B Outlets Executive Sous Chef

SALARY RANGE: $110,000-$125,000 DOE. The F&B Outlets Executive Sous Chef is responsible for managing the daily operations across all meal periods and all outlets. They are well prepared regarding quality, consistency, visual appeal, taste and food cost. The F&B Outlets Executive Sous Chef provides leadership, training, and operational direction to the outlet culinary teams and serves as the acting Executive Chef when required. They are also responsible for driving food quality, control food and labor costs, while maximizing guest satisfaction.

Primary Responsibilities

• Assist Executive Chef in running all F&B outlets kitchens.

• Work with the Executive Chef to create and implement all menus.
• Maintain high culinary standards in food preparation, presentation, and flavor profiling.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Monitor quality of all food products and presentation.
• Ensure daily line checks are consistently performed to the quality standards and recipes.
• Coordinates efficient productivity of meal period execution to the desired business volumes.
• Check food purchases for proper ordering, quality, quantity, and price structure.
• Ensure compliance with requisition and inventory procedures.
• Proficient in menu engineering to desired budget food cost %.
• Inspecting labor cost daily and ensuring future schedules are completed timely and within budget.
• Coordinate production schedules, station assignments, and shift planning.
• Conduct staff performance reviews in accordance with Silverado Resort standards.
• Ensure schedules are completed timely and within labor standards.
• Must be effective in handling problems, anticipating, preventing, and solving problems as necessary.
• Provide coaching, development, and mentorship to promote skill growth and retention.
• 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.
• Know and enforce all local health department sanitation laws.
• Must adhere to the company’s Service culture – 4 Keys to creating guests for life.

Required Qualifications

• 5–7 years of progressive culinary experience in a luxury resort, or multi-outlet environment.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Work Conditions and Schedule

• Long hours are sometimes required.
• Days, nights, weekends, and holidays required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

SVR Management II LLC is an equal opportunity employer.  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.  We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws.

SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Salary : $110,000 - $125,000