The Executive Sous Chef is responsible
for assisting in coordinating, supervising and directing all aspects of the
hotel’s food production, while maintaining profitable F&B operations and high-quality
products and service levels. He/she is expected to provide training for all
staff, meet corporate quality standards, establish and enforce food specifications,
portion control, recipes and sanitation. The Executive Sous Chef is also
responsible for controlling food and labor costs while maximizing guest
satisfaction.
- Work
with other F&B managers and keep them informed of F&B issues as they
arise.
- Coordinate
and monitor all phases of Loss Prevention in kitchen areas.
- Prepare
and submit required reports in a timely manner.
- Monitor
quality of all food products and presentation.
- Assist
in preparation of required reports, including (but not limited to) Wage
Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee
all aspects of the daily operation of the kitchen and food production areas.
- Ensure
compliance with SOP’s in all outlets.
- Conduct
staff performance reviews in accordance with Highgate Hotel standards.
- Understand,
implement and monitor corporate promotions in outlets, including buffet and
three-meal concept standards.
- Know
and enforce all local health department sanitation laws.
- Work
with the Executive Chef and the Director of F&B to create and implement
menus.
- Design
and implement employee cafeteria rotating menu and oversee cafeteria
operations.
- Assist
in coordinating, supervising and directing the Stewarding Department.
- Assist
in computing daily food cost.
- Assist
in proper training and direction of departmental assistants in compliance with
company standards of quality, specifications, portion control, recipes,
employee relations, sanitation, etc.
- Assess
food portion size, visual appeal, taste and temperature of items served.
- Assist
in the direction and training of all chefs to ensure adequate operation in all
outlets.
- Assist
in creating menus for prospective clients.
- Review
and approve weekly payroll.
- Check
food purchases for proper ordering, quality and price structure.
- Oversee
daily activities such as preparation for all food items, sanitation of the
outlets, receiving daily inventories, log-on report and food cost report.
- Communicate
to Engineering any physical maintenance problems.
- Assist
catering sales on all special menus and price structures.
Requirements
- Bachelor’s
degree in culinary management.
- Strong
organizational, analytical, verbal, and written communication skills.
- Supervisory
experience required.
- Must
have knowledge of F&B preparation techniques, health department rules and
regulations, liquor laws and regulations.
- Medium
work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of
force frequently or constantly to lift, carry, push, pull or otherwise move
objects.
Benefits
- TN Visa provided
- 15% bonus
- Housing options available, including single or
double occupancy. $850/month for double and $1,750-$1,950/month for single,
covering all utilities and WIFI.
- Vacation and PTO after 1 year
- 401(K) Company Match after 6 months
- Insurance Plans
- Flight from home city to USA