The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.
Experience: Minimum eight years' overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury hotel or restaurant.
Education: Formal culinary training is preferred, or an equivalent combination of education and work-related experience.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures.
EEO-1 Code: 401