Position Summary: The Executive Sous Chef's duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing kitchen operations and providing as needed, hands on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction.

Essential Functions:

• Oversees daily operations of restaurants and ensure culinary readiness for each outlets

• Approve staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiency.

• Monitor and control all food production. Assess and improve efficiencies along with food quality for outlets to meet suitable business need and financial goals.

• Provide administrative assistance to the Executive Chef as needed

• Develop additions to menu with appropriate training materials.

• Ensure of proper staff culinary knowledge and assess training needs to enhance culinary productions and execution.

• Responsible for product availability for restaurant items

• Direct proper sanitation of kitchen facilities and equipment.

• Ensure that all kitchen equipment is in good working order.

• Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)

• Ensure safe working environment and techniques in the kitchen.

• Model and promote good working relationship with Front of the House Leaders and associates.

• Ensure service team and culinary team communicate menu changes.

• Discuss and resolve operational challenges between front and back of the house when appropriate.

• Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Holds direct reports accountable to expected results.

• Responsible for control of sign-in/sign-out procedures for culinary team; including but not limited to: keys and vehicles, damage assessment, and cleanliness.

• Monitor and promote to all staff the importance of resort asset protection.

• Facilitate monthly departmental meetings and follow through on unresolved topics.

• Other duties as assigned

Candidate Profile:

Education and Experience

• Associates degree in culinary arts plus 5 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.

• Ability to organize and manage multiple priorities

• Ability to stand for extended periods of time

• Minimum of 2 years in a supervisory role with experience in coordination and managing staff

• Excellent interpersonal and communications skills

• Ability to perform as a strong team player

Physical Demands

• Ability to stand for extended periods of time

• Ability to bend, lift and carry heavy objects.

Preferred Traits

• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.

• Ability to motivate others and lead people in the area of correct procedures and follow through.

• Ability to deal effectively with a variety of company personnel and outside vendors.

• Good personal hygiene.

Skills and Knowledge

• Writing– Communicating effectively in writing as appropriate for the needs of the audience.

  Basic Computer Skills – Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

• Reading Comprehension – Understanding written sentences and paragraphs in work related documents.

• Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Personnel and Human Resources – Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.

• Law and Government – Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).

• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
• Analytical/Critical Thinking – The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

• Education and Training – Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Number Facility – The ability to add, subtract, multiply, or divide quickly and correctly.

• Originality– The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability– Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives.

• Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment.

• Building Trust – Ability to interact with others in an honest, fair and respectful way; giving others confidence in one’s intentions and those of the organization.

• Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message
• Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs.

• High Work Standards – Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.

• Planning and Organizing – Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

• Problem Solving / Decision Making – Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.