Executive Sous Chef

The Executive Sous Chef is responsible for managing the kitchen and its staff, ensuring the quality and proper preparation of all menu items, and maintaining food safety standards. They oversee food purchasing, menu development, and ensure that food and labor costs remain within budget.

JOB OVERVIEW:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Qualifications: 

Essential:         

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• 5 Years experience in a similar position at a 4-5 star hotel or restaurant.
• Ability to work all stations in kitchen.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.
• Knowledge of food cost controls.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
• Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submits to Engineering.  Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Banquets department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labour costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff signs out.
• Foster and promote a cooperative working climate, maximizing productivity and employee moral.
• Oversee and direct training of new hires in specified phases of the kitchen operation.  Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labour costs.  Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Successful completion of the training/certification process.