The Inn At Elon(Greensboro,NC,USA)Hiring:Executive Sous Chef-$41700 To

Our company operates a distinguished hotel and upscale food and beverage establishment, known for delivering premium dining experiences and exceptional hospitality services. We prioritize quality, innovation, and workplace culture as essential components of our business. Our hotel embraces a customer-centric approach, aiming to provide guests with not only high-quality food but also a warm, welcoming atmosphere complemented by professional service. With a commitment to excellence, we recruit passionate individuals eager to contribute their skills and grow in a dynamic and supportive environment. Our culinary team plays a crucial role in shaping the experiences offered to our guests, and we foster a culture that promotes creativity, collaboration, and mutual respect within the workplace. The Executive Sous Chef plays a pivotal role in maintaining and elevating the culinary standards of our hotel. Reporting directly to the Executive Chef and Food and Beverage Director, and ultimately to the General Manager, the Executive Sous Chef is responsible for assisting in achieving high levels of food quality alongside anticipated food and beverage revenue goals and profit margins. This leadership position requires overseeing on-duty kitchen staff, exemplifying the company culture, and ensuring that all kitchen operations run smoothly during the Executive Chef's absence. The role entails actively participating in the development and execution of business strategies that align with the hotel's mission and values. The Executive Sous Chef is tasked with delivering exceptional dining experiences by maintaining consistency in food quality, driving employee engagement, supervising culinary team activities, and helping create innovative menus featuring seasonal, locally sourced ingredients. This position demands strong organizational skills with responsibilities that include performing line checks, leading pre-shift meetings, coordinating service with restaurant and banquet operations, and ensuring compliance with food handling and sanitation standards such as HACCP and other logs. The Executive Sous Chef will also manage kitchen station set-up, proper food storage and temperature control, taste testing to meet quality assurance standards, and ensuring the kitchen's clean and safe environment. Additionally, the role involves aiding in the recruitment, training, and professional development of kitchen personnel while promoting safety and security policies. Working flexible hours, including evenings, weekends, and holidays, is expected to meet the demands of the hotel’s operations. This opportunity provides an excellent platform for a culinary leader who is passionate about delivering exceptional service, fostering teamwork, and growing within a vibrant hospitality setting.

• high school diploma
• minimum three years of experience in culinary leadership role in a hotel or upscale food and beverage establishment
• ability to read, write, convert measurements, and follow recipes
• ServSafe certification
• ability to work flexible hours including evenings, weekends and holidays
• physical capability to stand, walk, lift up to 50lbs, and work in varied temperature environments
• ability to manage stressful and emergency situations
• strong communication and leadership skills