Position Summary:
The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef.

Core Responsibilities:

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

Knowledge, Skills, and Competencies:

• Prior experience in kitchen leadership role
• Effective communication skills, both verbal and written
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to work in high pressure, sometimes stressful situations.
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

Physical Requirements:

• Stand and walk for varying lengths of time, often for extended periods of time
• Work takes place in an environment that can be very hot and very cold throughout the
  shift.
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
  listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers,
  printers, multi-line phone, filing cabinets, photocopiers and other office equipment as
  needed

Salary Range: $75,000 to $80,000 annually