Executive Sous Chef

Job Description

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Manage all Kitchens in the absence of the Cluster Executive Chef

Create all food menus with the guidance of the Cluster Executive Chef

Complete daily market lists to ensure quality food ordering while maintaining budgeted costs

Meet with Storekeepers to ensure quality & par levels are maintained

Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required

Conduct daily shift briefings with all Sous Chefs

Ensure all kitchen Colleagues are aware of standards and expectations

Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback

Balance operational, administrative and Colleague needs

Ensure proper staffing and scheduling in accordance to productivity guidelines

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned

Qualifications

Previous leadership experience in the culinary field required

Journeyman’s papers or international equivalent required

Diploma Certification in a Culinary discipline an asset

Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel’s financial goals

Computer literate in Microsoft Window applications required

Strong interpersonal and problem solving abilities

Highly responsible & reliable

Ability to work well under pressure in a fast paced environment

Ability to work cohesively as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times

Industries:Hospitality

Function: Others