Chef de Cuisine / Executive Sous Chef

Position Overview:  Manage the Culinary staff in the daily production, preparation and presentation of all food for the hotel’s restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products .

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

- Direct the Culinary staff, by coaching, counseling, providing guidance and direction, correcting work, while motivating team to improve and maintain positive morale

- Interview, hire, resolve problems, provide open communication and recommend discipline and/or termination when appropriate

- Manage the daily production, preparation and presentation of all food for the hotel’s restaurant to ensure a quality, consistent product is produced which conforms to all company standards

- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations

- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved

- Promote accident prevention programs to minimize accidents and related expenses

- Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus

- Assume the responsibilities of the Executive Chef in his/her absence

- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel

- Ensure that excess items are utilized efficiently

- Resolve any guest concerns/complaints; address root issue

- Other duties and responsibilities as assigned

- The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

- Maintain a safe work environment for co-workers and a safe hotel for guests;

- Responsible for receiving, processing and investigating complaints made per the existing harassment policy.

- Maintains strong influence within all hiring, training, performance evaluations, discipline and/or termination decisions.

Qualifications

Qualifications, Job knowledge, Experience, Skills, Abilities:

- 4 Year College degree preferred in Hospitality or Culinary field

- 2+ years of experience in Culinary/Management area

- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals

- Excellent communication skills, both verbally and in wring, to respond to guest requests and give direction to co-workers;

- Knowledge of all applicable federal, state and local health and safety regulations.

- Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.

- Ability to work with all products and food ingredients involved.

- Ability to operate, clean and maintain all equipment required in job functions.

- Ability to plan and develop menus and recipes.

- Ability to ensure security of kitchen access, products and hotel property.

- Ability to operate with stress, time constraints, physical activity and continuous walking.

- Finger/hand dexterity in order to operate food machinery.

- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule

- Ability to perform accurate complex mathematical calculations

- Maintain professionalism at all times, demonstrating courtesy and respect to guests and co-workers

- Ability to manage and resolve conflicts and multitask

- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, diplomacy to defuse anger, collect accurate information and resolve conflicts.

- Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.

- Ability to access and accurately input information using a moderately complex computer system.

- Ability to observe and distinguish product quality by smell, taste, and appearance.