Executive Sous Chef (Task Force)

The Executive Sous Chef is responsible for planning and directing the food preparation in the kitchens. In addition, the Executive Sous Chef is responsible for ensuring that product quality and service standards are met and that optimum dining service is provided to hotel guests.

Responsibilities

Assist the Executive Chef in the management of the kitchen staff; Planning, scheduling, and organizing staff to ensure proper coverage; Communicate and enforce policies and procedures; Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities; Prepare requisitions for supplies and food items; Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness; Monitor food quality, presentation, and consistency to ensure compliance with established standards; Ensure adherence to all health, safety, and sanitation regulations and company policies; Assist with inventory management, purchasing, and cost control initiatives to meet departmental goals; Support the development, coaching, and performance management of culinary team members; Ensure that all staff are properly trained and that they have the tools to effectively carry out their daily tasks; Maintain sanitation and cleanliness standards; Ensure prompt response and follow up to staff and guests’ needs alike; Collaborate with other departments to ensure seamless execution of hotel events, banquets, and daily operations; Promote teamwork and motivation through daily communication; Serve as the culinary leader in the absence of the Executive Chef and ensure smooth operation of all kitchen functions

Requirements

Minimum of 3 to 5 years’ experience as a Sous Chef; Minimum of 2 years supervisory experience; Demonstrated leadership abilities required; Must have superior communication and organizational skills; Strong knowledge of food safety, sanitation, and labor management practices; Ability to thrive in a fast-paced, high-volume luxury hospitality environment; Demonstrated experience in menu development, food costing, and kitchen management

Nice to have

Experience in managing high-end operations preferred; Culinary Degree preferred

Benefits

recognition programs