Executive Sous Chef Job Summary:
Responsible to assist the Executive Chef for overall kitchen operations ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration while ensuring smooth communication between the front-of-house and back-of-house staff. The Executive Sous Chef will assist in multiple restaurants and Banquet Operations. Will train Chefs and Line Cooks and check on their work to ensure it meets our high standards.
Executive Sous Chef Duties and Responsibilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
· Thorough knowledge of hot and cold food preparation.
· Good working knowledge of accepted sanitation standards and Health codes for Massachusetts.
· Train Kitchen Staff
· Create an environment at the Resort designed to stimulate all senses through personal services, amenities, and experiences provided by employees
· Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
· Implement strategies for the kitchen that support the achievement of the Resort’s Goals
· Communicate and reinforce the service vision for the hotel to Chefs and Cooks
· Create luxury for the senses by managing the food preparation for a fine dining experience
· Keep current on the pulse of the guests, seeking opportunities to follow-up on their experience
· Suggest Daily Specials that incorporate seasonal ingredients
· Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food.
· Ensure that unused food is stored properly in order to minimize waste and maximize quality
· Manage daily operation of the kitchen
· Work within budgetary guidelines
· Coordinate service with the restaurant and banquets
· Be able to personally cook food during rushes
· Maintain clean and safe working environment
· Direct oversight for VIP and/or Owner experiences
· Schedule staff based upon forecasted volumes
· Keep current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
· Participate in daily stand-up meetings, weekly F&B meetings, and weekly Department Head meetings
· Ability to perform duties in confined spaces.
· Ability to perform duties within extreme temperature ranges.
Executive Sous Chef Indicators of Success
- Achievement of Customer Satisfaction and loyalty goals
- Achievement of Food and Beverage Revenue, Profit, and Customer Satisfaction Goals
- Achievement of Employee Satisfaction and Retention Goals
- Achievement of Resort’s Financial Goals
Executive Sous Chef Success Factors
- Focus on the Customer: Seek to understand the internal/external customer and meet the needs of both
- Apply professional, product, or technical expertise: Demonstrate the ability to apply technical, professional, or product expertise to real world situations
- Improve Continuously: Constantly assess and adapt to current practices to perform the task better, faster, or more efficiently
- Attend to Detail: Ensure that data is accurate, and work is thorough, meeting the highest standards
- Think Creatively: Develop innovative approaches and imaginative solutions that meet real needs
- Build Strong Relationships: Foster trust and cooperation among coworkers, customers, and supplier; develop and sustain personal contact in order to provide mutual benefit
- Share Information: Provide information so that coworkers, customers, and suppliers understand and can take action
- Drive for Results: Work to achieve high levels of personal and organizational performance to meet or exceed objectives
- Foster Teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance
Executive Sous Chef Key Skills and Requirements
· Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting, and communication
· Organization: Demonstrate the ability to proactively prioritize needs and effectively manage resources
· Performance Management, Supervisory: Demonstrate the ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels
· Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties
· Three to Four years’ experience or more in Cooking and Managing a Culinary Team in an upscale Food and Beverage Operation
· Degree from an internationally recognized culinary institution preferred
· Other duties as assigned
Regular attendance in conformance with the standards, which may be established by Ocean Edge from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.
Job Type: Full-time
Pay: $110,000.00 - $130,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
