Executive Sous Chef

Profile Summary: The ideal candidate is a seasoned chef with a background in fine dining. You will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and standards. You will be working closely with the Executive Chef and Restaurant Managers for managing the overall food and beverage operations. Key Responsibilities Areas:

• Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and hands on training within the kitchen.
• Trains, develops, and motivates executives, supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough and be hands onto perform duties in employee’s absence or determine appropriate replacement to fill gaps.
• Delegates as appropriate to develop executives, chef de parties and chefs to accept responsibility and meet clearly defined goals and objectives.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Club standards.
• Coordinates with the purchase department for acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure enough staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules with Executive Chef to meet forecast and budget.

• Degree in Hospitality/Culinary Arts.
• 10+ years of kitchen experience in a similar capacity / function in a five-star hotel.
• Experience in leading and supervising junior chefs.
• Ability to understand P&L Statements.
• Strong background in HACCP procedures and application.