Executive Sous Chef

Summary

Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. Also responsible for supervising the production of food and recommending and implementing procedural/production changes. Monitors food and labor costs.

• Assigns specific duties to all kitchen employees under supervision for efficient operation of the kitchen.
• Ensures proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations and resort quality.
• Responsible for the safety training and coordination of kitchen safety programs.
• Supervises the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced, which conforms to all company standards.
• Supervises human resources in the production and preparation areas of the kitchen to attract, retain and motivate employees while providing a safe work environment; interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, recommends and conducts performance and salary reviews, recommends discipline, as appropriate.
• Monitors and controls the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitors and controls all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction.

Directly supervises up to 20 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Industries:
  Hospitality

Milton, GA $70,000.00-$75,000.00 1 month ago

Atlanta, GA $80,000.00-$ 2 weeks ago