Top 2 Executive sous Jobs in Mashpee, Ma

Sous Chef
Hersha Hospitality Management, LP —North Falmouth, MA
- $65,000 - $75,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Ability to lift 50 pounds
10d
Sous Chef
Sea Crest Beach Resort —North Falmouth, MA
- $65,000 - $75,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Ability to lift 50 pounds
10d

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Sous Chef

Hersha Hospitality Management, LP -
North Falmouth, MA

Apply Now

Job Details

$65,000 - $75,000 a year
10 days ago

Qualifications

Kitchen health and safety standards
Recipe adherence
Chemical handling safety procedures
Staff supervision
Team member evaluation
Hotel policy compliance
Specialty dish recipe development
Coaching
Staff scheduling
Menu concept development
Food portioning
Performance feedback (performance evaluation method)
Mid-level
3 years
Team development
Recruitment and selection
Culinary Arts
Culinary Arts Certificate
Kitchen cost control
Kitchen staff training
Environmental protocols
Employee grievances
Production management
Food garnishing
Interviewing
Safety equipment
Managing kitchen staff
Kitchen staff scheduling
Restaurant cost management
Training

Full Job Description

Compensation: $65,000 to $75,000 per year

Sea Crest Beach Resort is looking for a Sous Chef who is ready to inspire a talented kitchen crew and take the next step in their culinary career within a dynamic, high-volume environment. This role will assist the Executive Chef in preparation of food and oversight of kitchen operations, all while executing high-volume service.

Your Growth Path

Executive Sous Chef – Chef – Executive Chef

Your Focus

Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Oversee preparation and production of menus, development and execution of recipes.
Manage kitchen operations and assigned staff.
Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
Develop new menu items, test and create recipes.
Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.
Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
Direct and develop skills of the team to the achievement of department and area goals.
Evaluate all direct reports and conduct introductory period and annual performance reviews.
Maintain an open door policy and address all team member issues and/or concerns in a timely manner.
Conduct divisional/departmental staff meetings on a monthly basis.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
Perform other duties as requested by management.

Your Background and Skills

Degree or certification from an accredited culinary program preferred.
3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Work Environment and Context

Work schedule varies and will include working on holidays and weekends.
Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Apply Now

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