Executive Sous Chef at Gale Hotels

Job Title: Executive Sous Chef

Department: Food & Beverage

Reports To: Executive Chef

FLSA Status: Exempt

SUMMARY:

The Executive Sous Chef is responsible for the overseeing and supervision of kitchen staff, as well as working in collaboration with the Executive Chef in creating exciting, innovative, and delicious food.

RESPONSIBILITIES:

• Supervise the production of food at all stations and organize the kitchen so that everything works like a �well-oiled machine�.
• Lead all aspects of the kitchen in absence of the Executive Chef, tackle any issues that arise, and seize control of any situation.
• Assist in the preparation and design of menu items, and create the perfect match between the dish�s aspect and its taste.
• Assist in the auditing of food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
• Create tasting menus for clients interested in contracting food for different events (weddings, banquets, corporate dinners, birthday parties, etc.) from their kitchen.
• Analyze feedback from clients and associates, make judgements and take action to implement suggestions for improvement.
• Responsible for training auxiliary staff to provide the best results in an efficient manner while using resources to their full potential.
• Ensuring kitchen staff adhere to set standards, procedures, department rules, years, and sanitation requirements.
• Maintain budgeted labor costs and assist in controlling overtime, and track food costs as requested.
• Assist the restaurant in meeting financial targets while achieving the food quality service objectives.
• Organize and conduct meetings with the culinary team.
• Take charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

QUALIFICATIONS:

• Minimum of two years� experience in the role of Sous Chef or similar.
• Flexible schedule, able to work night shifts, weekends, and holidays when needed.
• Exceptional cooking skills.
• Passionate about various cooking methods, ingredients, equipment, and the industry�s standard practices and trends.
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standards.
• Proficient in Microsoft Office, Point of Sale, and restaurant management software.
• Ability to multitask and work quickly under pressure.
• Advanced verbal and written communication skills.
• Attention to detail and organizational skills.
• Customer Service oriented.

EDUCATION:

• 2 or 4 year-degree in Culinary Arts or Hospitality Management is preferred.

LANGUAGE SKILLS:

• Excellent verbal communication skills in English and Spanish (preferred).

REASONING ABILITY:

• Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
• Ability to work well under pressure and respond quickly and effectively to emergency situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to be mobile for a minimum of 6 hours.
• Use their hands, fingers, arms, stand, walk, and be on their feet for periods.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.

The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary.

The position is an at-will position and subject to termination with or without cause or notice.

Signature: ________________________

Date: ___________________________