POSITION SUMMARY:Responsibilities: The executive sous chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation according to current local food code in kitchen.
The executive sous chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques for special dinners or cooking classes.
The executive sous chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Special qualifications: The ability to manage in a diverse, quick, professional environment with focus on client and customer services is essential to success in this role.Experience: Steady work history of previous experience with food and labor cost controls, demonstration cooking, menu development and pricing.
Development of culinary team is a must as this position is a hands on role.
Premise and liability accountability and contract-managed service experience is desirable.Education: The ideal candidates will possess an associateâs degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management, Planning, P&L understandingESSENTIAL JOB FUNCTIONS: Ensure that staff report to work as scheduled.Document any late or absent employees.Inspect attire of staff and ensure attire is Ace-approved. Review daily sales and resolve discrepancies with accounting.Coordinate breaks for staff.Assign work and side duties to staff in accordance with departmental procedures.
Communicate additions or changes to the assignments as they arise throughout the shift.Conduct daily pre-shift meeting with staff and review all information pertinent to the dayâs business.Maintain consistent knowledge of house account and arrivals.Monitor the preparation of station assignments, ensuring compliance to departmental standards.Inspect, plan and ensure that all materials and equipment are in complete readiness for service.Ensure all employees are fully trained in their job functions and in menu training.Establish par levels for supplies and equipment and complete requisitions to replenish.Ensure that all staff closing duties are complete before staff sign out.Expedite and in the kitchen as business demands.Complete work orders for maintenance repairs and submit to engineering, contact engineering for urgent repairs.Monthly inventories of food.  Prepare and submit daily & bi-weekly payroll.Maintain levels of uncompromising cleanliness in the kitchen in accordance with state and local laws.Perform special projects or assignments assigned by Hotel Management.SUPERVISORY RESPONSIBILITIES:  Preparing weekly schedules in accordance with staffing guidelines and labor forecasts and adjust schedules throughout the week to meet the business demands.Constantly monitor staff performance in all phases of service and job functions, ensuring service is being carried out according to departmental standards. Interview all applicants for open culinary and stewarding positions.Conduct monthly departmental meetings and attend all food and beverage related meetings (BEO, weekly staff, etc).Foster and promote a cooperative working climate, maximizing productivity and employee morale.Provide feedback to staff on their performance.
Handle disciplinary problems and council employees according to hotel policy.