Executive Sous Chef

Summary:

Assist the Executive Chef in planning and managing all aspects of food preparation in Restaurant. Direct the seasonal menu changes and development, mentoring of line staff and product consistency of restaurant.

• Ensure a safe, appealing, and properly seasoned dish
• Establish and implement quality standards in cooking methods, presentation techniques, portion control, and retention of nutrients
• Assist Chef in managing the budget
• Ensure a safe and sanitary work environment for all employees
• Identify situations which compromise the department’s standards and rectify these immediately
• Interact with restaurant guests to solicit feedback and ensures guest satisfaction
• Review sales and food cost daily and resolve any discrepancies with Finance and Accounting
• Minimize waste and maintains controls to attain forecasted food and labor costs
• Represent the hotel in public relations opportunities
• Provide culinary instruction and demonstrate culinary techniques to the kitchen staff

We would love you to have:

• Current Sous Chef experience with a trendy hospitality brand
• Excellent industry references
• Excellent knowledge of sustainability and sanitation
• Detail orientated

THE REWARDS:

• Excellent compensation and benefit package
• Endless opportunities for career advancement