POSITION OBJECTIVE

The Executive Sous Chef is responsible for creating a dining experience, for guests while maintaining food cost and profitability to the Resort. Service all outlets with regard to employees, food product and planning. Be available to work in all outlets and lead the stewarding department.

ESSENTIAL JOB FUNCTIONS

• inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
• and maintains training manuals.
• employee training and cross-training on a regular basis.
• for scheduling culinary and stewarding staff.

Responsible for hiring and managing kitchen staff, while working with the restaurant managers.

• budget and food cost expectations, including food waste and labor costs.
• for writing all recipes and menus for restaurant outlets.

Acts with responsibility towards all company property, supplies and equipment

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Consult with the Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
• Participate in long-range planning and development for the culinary department.
• Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

EDUCATION/EXPERIENCE

High school or equivalent education required. Minimum of two years of culinary school preferred. Must possess current, valid Food Manager certification.

REQUIREMENTS

• technical and management skills in all areas of the culinary arts
• to speak, read, write and understand the primary language(s) used in the workplace.
• possess basic computational ability.
• possess basic computer skills.
• of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• working knowledge of hot and cold food preparation.
• working knowledge of accepted sanitation standards and applicable health codes.
• mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• to obtain and maintain any government required license
• be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

• work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
• to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery, to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
• to physically demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• be able to lift up to 30 lbs. on a regular and continuing basis.
• be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• manual dexterity to use and operate all necessary equipment.
• have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

WORK ENVIRONMENT

• be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• be able to change activity frequently and cope with interruptions.