Hotel Executive Sous Chef

We are looking for a uniquely talented Executive Sous Chef to take our culinary team to new heights. The ideal candidate will have exponential knowledge in how Food and Beverage works in a high volume, fast paced setting. This candidate will be able to handle our catering and banquets menus while upholding and surpassing our guest’s expectations while dining in our restaurant and bars.

Responsibilities

Manage food costs throughout all outlets and banquets to ensure goal is met; To ensure that all expectations are being satisfied at separate locations with separate food and beverage models; supervise creation of different outlets and banquet seasonal menus; Supervise the kitchen and the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all food items are prepared according to specs; Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas; Maintain an adequate supply of all food items such as meat, groceries, perishables, etc.; Inspect all storage areas to ensure that the best sanitation possible is maintained and that all equipment is functioning properly; Follow all health standards and procedures as directed by Local and National Health Agencies; Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality; Assure that only the quantities of items scheduled for use are requisitioned from the storeroom; Responsible for the sanitation of all food preparation and storage areas and equipment

Requirements

Exponential knowledge in how Food and Beverage works in a high volume, fast paced setting; Ability to handle catering and banquets menus while upholding and surpassing guest expectations while dining in restaurant and bars