Executive Sous Chef
Role Overview
Assists in leading kitchen staff and managing food-related functions to improve guest and employee satisfaction and financial performance.
Oversees food preparation and support areas, including banquets, room service, restaurants, bars, employee dining, dish room, and purchasing as applicable.
Full-time management position; the description states it is not remote.
Key Skills for This Role
Full Job Posting
Role overview
Assists in leading kitchen staff and managing food-related functions to improve guest and employee satisfaction and financial performance.
Oversees food preparation and support areas, including banquets, room service, restaurants, bars, employee dining, dish room, and purchasing as applicable.
Full-time management position; the description states it is not remote.
Education and experience
- High school diploma or GED plus 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a relevant two-year degree plus 4 years of relevant experience.
- Relevant degrees include Culinary Arts, Hotel and Restaurant Management, or a related major.
- Ensure employees maintain required food-handling and sanitation certifications.
Kitchen leadership and operations
- Direct day-to-day operations, supervise cooks and kitchen workers, and address staffing and operational needs.
- Set performance standards, monitor staff performance, and encourage cooperation and open communication.
- Demonstrate cooking techniques and equipment; train and coach kitchen associates.
- Manage menu development and monitor the quality, presentation, handling, temperature, and storage of food.
- Maintain food-handling, sanitation, and brand safety standards.
Goals, service, and people management
- Set culinary, team, performance, and budget goals; participate in budgeting and manage controllable expenses.
- Develop purchasing and receiving controls and maintain purchasing, receiving, and food storage standards.
- Review guest feedback, handle complaints, and improve guest service through guidance, training, and coaching.
- Conduct performance appraisals for direct-report managers and manage employee feedback, discipline, and required documentation.
- Analyze information and evaluate results to solve problems.
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