Executive Sous Chef (salary)

Essential Duties:

1. Responsible for the daily review of food and labor cost for each outlet.
2. Assist Executive Chef in establishing and implementing cost control procedures.
3. Assist Executive Chef in day to day operations of the culinary department; supervising and scheduling of cooks and other kitchen personnel.
4. Manage department following company policies, procedures and terms and conditions of the CBA
5. Hire, supervise, train, counsel, evaluate and discipline kitchen staff.
6. Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations.
7. Plan menu and oversee food prepared for the employee cafeteria.
8. Routinely check equipment for proper maintenance; submit work orders to Engineering as needed.
9. Responsible for schedules, labor cost and department operating expense.
10. Respond and resolve employee and guest concerns in a timely fashion.
11. Review, approve and verify department payroll.
12. Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices.
13. Work with the Executive Steward to insure that the kitchens and equipments are properly cleaned.
14. Ensure safety procedures, standards and regulations are being followed.
15. Update kitchen manuals of recipes and menu item photos whenever changes are made.
16. Assist all restaurant outlets/banquet in food preparation as needed.
17. Other related duties as assigned or required.

 Other Duties:

1. Attend resort management or other required meetings in the absence of the Executive Chef.
2. Conduct regular department meetings
3. Meet with Executive Chef to review daily operations.
4. Communicate with restaurant and banquet managers pre/post service to provide feedback.
5. Maintain department bulletin boards

Working Conditions:

1. Normal office conditions
2. Main prep kitchen and smaller restaurant kitchens
3. Kitchen noises; pot and pans; talking in loud voices.
4. Different temperatures; heat from stoves, ovens or gills and cold from walk-in freezers and refrigerators.
5. Travel between both hotels.

Work Hours:

1. Must be able to work schedule set by the Executive Chef
2. Must be able to work long and irregular hours.
3. Must be able to work in excess of 50 hours per week.

Equipment Use:

1. Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.
2. Ability to use the telephone.
3. Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines.
4. Knives, food slicer, vegetable peeler, grater, food processor and other kitchen tools.
5. Stoves, steamers, grills, ovens, kitchen equipment for cooking and baking.

Mental and Physical Demands:

1. Ability to prioritize and organize workload to ensure deadlines are met.
2. Able to manage stressful and challenging situations.
3. Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs and ability to advance in the resort.
4. Able to stand and walk throughout the hotel to check on all kitchens, restaurants, functions and attend scheduled meetings.
5. Able to bend/reach/stoop to prepare food or set-up buffets.
6. Lift/carry and push/pull up to and over 50 lbs.
7. Sit at desk to doing administrative duties.

Communication Demands:

1. Must have ability to communicate verbally and in writing to employees, managers, vendors and guests.
2. Ability to write recipes, memos, policies and procedures.
3. Ability to communicate over the phone.

Minimum Qualification Requirements:

1. 6 years related work experience and schooling.
2. Skills to effectively supervise and manage the department and meet goals.
3. Ability to multi-task
4. Dept. of Health TB Clearance.
5. Food Safety Certification, preferred