The Executive Sous Chef works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.
· Constantly. Assist in obtaining financial goals.
· Constantly. Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
· Constantly. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
· Constantly. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
· Constantly. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
· Constantly. Complete all assigned paperwork accurately and timely.
· Constantly. Complete daily food requisition and oversee specials, utilizing overstock.
· Constantly. Keep in contact with all outlets to ensure quality and consistency.
· Constantly. Maintain work areas clean and organized.
· Constantly. Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
· Constantly. Participate in banquet functions from planning to preparation to dish up of function.
· Constantly. Report unsafe conditions immediately.
· Frequently. Assist in directing staff in sanitation and sanitary food handling.
· Frequently. Assist in scheduling staff according to business levels.
· Frequently. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
· Frequently. Perform in the capacity of any position supervised.
· Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.
· Frequently. Maintain and monitor overtime, labor and food costs.
· Frequently. Complete other duties as assigned by supervisor to include cross training.
· Occasionally. Assist in conducting performance appraisals.
· Occasionally. Attend all required meetings.
· Read, write and speak and understand English.
· Ability to understand financial goals and accomplish them.
· Minimum 2 years Banquet Chef experience preferred.
· Minimum 5 years cooking experience.
· Food/Beverage Service Worker Permit, where applicable.
· Ability to communicate effectively with the public and other employees.
· Meet minimum age requirement of jurisdiction.
· Minimum 2 years kitchen management experience.
· College degree or certification in culinary field/hospitality field preferred.
· No employee will pose a direct threat to the health/safety of self or others.
Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.
In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.
EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation