Executive Sous Chef

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting
in leading the staff and managing all food related functions. Works
to continually improve guest and employee satisfaction while maximizing
the financial performance in all areas of responsibility. Assists in supervising
all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.

Areas of responsibility comprise overseeing all food preparation areas (e.g.,
banquets, room service, restaurants, bar/lounge and employee cafeteria) and all
support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education
and Experience

• High school diploma or GED; 6 years experience
in the culinary, food and beverage, or related professional area.

OR

• 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.