Executive Sous Chef

• 2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years
experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

•
Provides direction for all day-to-day operations.

• Understands employee
positions well enough to perform duties in employees' absence or determine
appropriate replacement to fill gaps.

• Provides guidance and direction
to subordinates, including setting performance standards and monitoring
performance.

• Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Serving as a role model to demonstrate appropriate behaviors.

• Ensures
property policies are administered fairly and consistently.

• Reviews
staffing levels to ensure that guest service, operational needs and financial
objectives are met.

• Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same within
the team.

• Solicits employee feedback, utilizes an "open door" policy
and reviews employee satisfaction results to identify and address employee
problems or concerns.

• Supervises and coordinates activities of cooks
and workers engaged in food preparation.

• Demonstrate new cooking
techniques and equipment to staff.

Setting
and Maintaining Goals for Culinary Function and Activities

•
Develops and implements guidelines and control procedures for purchasing
and receiving areas.

• Establishes goals including performance goals,
budget goals, team goals, etc.

• Communicates the importance of safety
procedures, detailing procedure codes, ensuring employee understanding of safety
codes, monitoring processes and procedures related to safety.

• Manages
department controllable expenses including food cost, supplies, uniforms
and equipment.

• Participates in the budgeting process for areas
of responsibility.

• Knows and implements the brand's safety
standards.

Ensuring Culinary Standards
and Responsibilities are Met

• Provides direction for menu
development.

• Monitors the quality of raw and cooked food products
to ensure that standards are met.

• Determines how food should
be presented, and create decorative food displays.

• Recognizes superior
quality products, presentations and flavor.

• Ensures compliance
with food handling and sanitation standards.

• Follows proper handling
and right temperature of all food products.

• Ensures employees maintain
required food handling and sanitation certifications.

• Maintains
purchasing, receiving and food storage standards.

• Prepares and cooks
foods of all types, either on a regular basis or for special guests
or functions.

Ensuring Exceptional Customer
Service

• Provides and supports service behaviors that
are above and beyond for customer satisfaction and retention.

• Improves
service by communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.

•
Manages day-to-day operations, ensuring the quality, standards and meeting
the expectations of the customers on a daily basis.

• Displays leadership
in guest hospitality, exemplifies excellent customer service and creates
a positive atmosphere for guest relations.

• Interacts with guests
to obtain feedback on product quality and service levels.

• Responds
to and handles guest problems and complaints.

• Empowers employees
to provide excellent customer service. Establishes guidelines so employees
understand expectations and parameters. Ensures employees receive on-going
training to understand guest expectations.

• Reviews comment cards, guest
satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring,
or otherwise helping others to improve their knowledge or skills.

•
Ensures employees are treated fairly and equitably.

• Trains kitchen
associates on the fundamentals of good cooking and excellent plate
presentations.

• Administers the performance appraisal process for direct
report managers.

• Interacts with the Banquet Chef and Catering
department on training regarding food knowledge and menu composition.

•
Observes service behaviors of employees and provides feedback to individuals
and or managers.

• Manages employee progressive discipline procedures
for areas of responsibility.

• Ensures disciplinary procedures
and documentation are completed according to Standard and Local Operating
Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information
to executive teams, managers and supervisors, co-workers, and subordinates
by telephone, in written form, e-mail, or in person.

• Analyzes
information and evaluating results to choose the best solution and solve
problems.