Executive Sous Chef

Summary:

The immediate direct support Chef in charge of all Culinary functions when the Executive Chef isn’t on property, and has been trained in all aspect of Food and Beverage daily Operations, able to oversee the entire operation. [Executive Chef in training]

Responsibilities

• 
  The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.

The following is a sample list:

• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.

• Interview, hire, as directed & train and manage all culinary staff on a daily basis

• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance

• Help Organize, Oversee and Manage all Food prep operations in Daily Operations

• Help Create all menus, recipes, use records,

• Help organize and execute menu implementation list and timelines

• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW

• Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs

• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned

• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

• Monitor all Food related expenses and ensure budgeted levels are achieved

• Monitor all guest corporate feedback scores and conspire for positive influence on rankings

• Foster a climate of cooperation and respect between coworkers

• Mentor all associates for career development and advancement
  

Other Information

COMPETENCIES

• Analytical Skills

• Leading Edge

• Creativity

• Adaptability

• Customer focus

• Coaching

• Energy

• Selecting A Players

• Team Building

SKILLS

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc

• All Cooking and preparation equipment knowledge

• All stewarding cleaning and maintenance equipment

• Basic Human Resources Skills and Knowledges

• Basic Sales Skills, and Technique Knowledges

EDUCATION/EXPERIENCE

• Associates of Culinary Arts or Business Administrative
  

WORKING CONDITIONS

• 35% Cerebral and 65% Physical
  

FULL TIME BENEFIT OVERVIEW

• Medical, Dental, and Vision

• Short- and Long-Term Disability and Life Insurance

• Employee Assistance Program (EAP)

• 401(k)

• Paid Time Off to include Vacation, Holidays, & Sick

• Tuition Reimbursement

• Complimentary and Discounted Rooms