What’s in it for you…

• Competitive compensation package!

• Hotel discount at locations worldwide!

• Paid time off and holiday pay incentives!

• Professional training and development and opportunities!

• 401(k) available for all associates!

• Full benefit options available!

The impact you’ll make…

The Executive Sous Chef will coordinate, lead and direct all activities of the culinary department and directing training of  cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and associate satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.  

What you’ll be doing…

• Make continuous improvements and contributions to menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality
• Interact with guests, ensuring their needs are being met and expectations exceeded
• Ensure that all preparation for functions and outlets are completed daily
• Oversee breakfast/lunch/dinner operations and ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per direction of Dir Food and Beverage and General Manager.
• Assist Dir F&B in monitoring of revenue and expense forecasting.
• Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability
• Provide enriching experiences for team members by coaching and teaching them on a regular basis.
• Ensures all recipes are followed exactly and consistently.
• Conforms to all company specifications when dealing with vendors and in developing vendor’s agreements.
• Achieves budgeted labor cost and food cost.
• Banquet & catering production

• Schedules kitchen staff, assigning roles based on experience and skills.

You should be able to…

• Stand and preparing and cooking food for prolonged periods of time

• Lift up to 25 pounds at times. 

• Work in a kitchen environment that may involve exposure to extreme heat or cold.

Requirements…

• Food Safety Manager certification – preferred or attained within 30 days.
• Must be flexible with schedule, able to work different shifts
• Must be available to work nights, weekends and holidays

• At least two years of culinary managerial experience required.