Executive Sous Chef - Quick Hire!

Our establishment is a distinguished hospitality entity committed to delivering exceptional dining experiences through culinary excellence and outstanding service. As a prominent hotel with an upscale food and beverage operation, we pride ourselves on fostering a positive work culture and aligning our business strategies with our mission, vision, and values. We are seeking a dedicated Executive Sous Chef to play a vital role in the management and operation of our kitchen, ensuring that every dish meets high standards of quality while supporting the achievement of targeted revenue and profit margins. The Executive Sous Chef will be an integral part of our culinary team, reporting directly to the Executive Chef and the Food and Beverage Director, and ultimately to the General Manager, providing leadership and supervision to the kitchen staff and maintaining the integrity of our brand and culture. The Executive Sous Chef is responsible for assisting in the development and implementation of business strategies designed for the kitchen department, aligning with overall company goals. This leadership role entails creating a positive, creative, and engaging work environment that empowers employees and promotes collaboration and communication. The Executive Sous Chef must ensure the consistent delivery of exceptional food quality and guest satisfaction, working closely with the Executive Chef and Food and Beverage Director to develop appealing daily specials and seasonal menus that incorporate locally sourced ingredients and reflect current culinary trends. This role requires managing the daily kitchen operations in the absence of the Executive Chef, including overseeing line checks, staff meetings, sanitation compliance, equipment maintenance, and overall team coordination. The Executive Sous Chef will ensure strict adherence to food safety and sanitation regulations, including HACCP and temperature control logs, to maintain a safe and hygienic kitchen environment. The position demands strong organizational skills to maintain station readiness, proper food storage and rotation, and an immaculate and safe workspace. Additionally, the Executive Sous Chef will actively participate in selecting, training, and developing kitchen personnel, promoting a professional appearance and grooming standards among the culinary team. The ideal candidate will possess a blend of culinary expertise and leadership skills, capable of working flexible hours including evenings, weekends, and holidays, adapting to the dynamic nature of the hospitality industry. They must provide insightful feedback on monthly financial reports, identifying successes and areas for improvement, and uphold confidentiality and company policies diligently. With an emphasis on safety, professionalism, and excellence, the Executive Sous Chef plays a crucial role in sustaining the culinary team's morale, operational efficiency, and the high standards expected by our guests and management.

• High school diploma
• three years of culinary leadership experience in a hotel or upscale food and beverage establishment
• ability to work flexible hours including evenings, weekends, and holidays
• compliance with food safety and sanitation standards
• physical capability to stand, walk, lift up to 50lbs, and work in varying temperature environments
• strong communication and supervisory skills
• commitment to company policies and professionalism