Executive Sous Chef

Overview

The Executive Sous Chef is responsible for overseeing all culinary staff to achieve proper food planning, preparation, production, and control for all food outlets and banquets, to meet OSHA and Magnolia standards of quality. 

Responsibilities

Duties and Responsibilities: 

• A warm personality, attentive, and presentable. 
• Committed to delivering high levels of customer service. 
• Responds courteously and efficiently to queries and problems from guests, and all staff. 
• Assist the Director of Food & Beverage to hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. 
• Assist the Director of Food & Beverage to listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. 
• Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 
• Assist the Director of Food & Beverage to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the Director of Food & Beverage regarding any new selections and changes. 
• Assist the Director of Food & Beverage to audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout all kitchen areas
• Monitor food costs and conduct monthly inventory
• Monitor labor in the kitchen & banquets department for BOH

Supportive Functions: 

• Assisting Director of Food & Beverage in estimating annual food budget 
• Dine at local restaurants to observe the latest trends in food presentation/pricing 
• Monitor outlets during peak periods to oversee production flow and presentation 
• Maintain vacation schedule for proper staffing 
• Report any equipment in need of repair or replacement to Property Operations 
• Perform other duties as requested, such as VIP parties, activations etc.

Qualifications

Prerequisites: 

• Excellent communication and listening skills. 
• Ability to work under pressure. 
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills. 
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills. 
• Must be flexible in working hours, including weekends, evenings and holidays. 

Job Knowledge, Skills, & Ability 

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation. 

 Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts 

• Extensive knowledge of menu development, insight into marketing, cost and wage control on 
• Extensive knowledge of food products, standard recipes, and proper preparation. 
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control 
• Ability to read, write, speak English to comprehend and communicate job functions 
• Ability to safely operate complex food preparation machinery 
• Ability to work in confined spaces 
• Ability to supervise a large staff and accomplish goals on a timely basis 
• Ability to work in an environment with extreme temperature ranges (hot and cold) 
• Effectively conduct meetings, menu briefings, and maintain communication lines between team members and Executive Chef 
• Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time 
• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts. 
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. 
• Computer Knowledge: Ability to use Microsoft products, time keeping program and basic knowledge of IT programs such as a point of sales system 

Education/Experience: 

• 3 plus years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.  

Physical Requirements: 

The physical requirements are representative of those that must be met by the team member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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