Executive Sous Chef

Essential Duties & Responsibilities:

– Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
– Responsible for the storage and distribution of all food items
Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
– Ability to develop recipes and specialty items including special dietary accommodations
– Assists in establishing and maintaining practices of progressive cookery throughout the department
– In charge of ordering, storage, distribution, and stock cost control of all food items
– Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
– Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
– Works to minimize spoilages and maintains an accurate inventory of all food items
– Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
– Assists the Executive Chef with the controlling of china, glass, and flatware
– Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
– Ability to develop recipes and specialty items including accommodation of special dietary needs
– Excellent written and verbal communication skills
– Assists with ordering, storage, distribution, and stocking of food items
– Brings variances of specifications and quality to the attention of the Executive Chef
– Exhibit above average organizational and time-management skills
– Ensure consistent implementation of departmental training and performance appraisal programs
– Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
– Exhibit pride in facility maintenance and appearance by compliance with FDA regulations – provide constant direction in proper cleaning, food handling, receiving and storage
– Trains all new staff
– Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
– Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
– May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
– Ensure that all food complaints are received, and any necessary recovery steps are taken
– Fosters teamwork, consistency, and standardization in the Guesthouse
– May assist or plan menus, themes, and other events for groups
– Fosters teamwork in the department by encouraging advancement through training and constructive feedback
– Encourages constructive feedback and advancement through training for departmental employees
– Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results