Executive Sous Chef

Description

Esplanade at Azario Lakewood Ranch , located in Bradenton, FL, is pleased to announce an excellent career opportunity for an Executive Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Manages the day-to-day operation of the kitchen toinclude:staffing, menu planning, ordering, vendor monitoring, food production, inventory,catering and budgeting.

• Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets.
• Implements andmaintainscontrol procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
• Creates,maintains and updates menu specifications, recipes and pictures, and production forecasts.
• Maintains and evaluates existing food concepts as well as thedevelopingof new ones to ensurethe highest quality of food and profitability.
• Inspects,select sand uses only the freshest fruits, vegetables, meats, fish,fowland otherfood products in order tomaintainthe highest standard in the preparation of all menuitems.
• Participates in long and short-term goals to achieve budgetaryobjectivesfor the Food and Beverage department.
• Maintains a quality sanitation program in allareas.
• Monitors to ensure proper receiving, storage (including temperature setting) and rotation offood products so as tocomply with Health Department regulations.
• Prepares requisitions for supplies and food items for production.
• Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
• Selects,trainsand supervises kitchen staff in the proper preparation of menu items,equipmentoperationand safety measures.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance,rewarding,anddiscipliningassociates;addressingcomplaintsandresolvingproblems.
• Manages department members that may include, butisnot limited to:
  Cooks and Stewards.
• Assures that effective orientation and training are given to each new associate.
  
  Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity,costsand other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Associate's degree (AA) or equivalent from two-year college or technical school; or six months toone year related experience and/or training; or equivalent combination of education and experience.

Frequently stands, walks, uses hands,talksor hears. Regularly reaches with hands and arms,tastesor smells. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches.

Frequently lifts up to 25 pounds, occasionally lifts up to 100 pounds.

Occasionally works in wet or humid conditions (non-weather) and in extreme heat or cold (non-weather).Occasionally works in outdoor weather conditions and may come into contact with toxic or caustic chemicals.

Noise level is moderate.

Food Safety and Applicable Sanitation Training

• Ability to read and speak English may berequiredin order toperform the duties of the job (e.g.the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Knowledge of food and beverage products, proper preparation and presentation…