Executive Sous Chef

Role summary

Education and experience

• High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.

Kitchen leadership and operations

• Direct day-to-day operations, provide staff guidance, set performance standards, and coordinate kitchen workers.
• Review staffing levels, foster collaborative employee relationships, and address employee feedback and concerns.
• Demonstrate cooking techniques and equipment and train kitchen associates.

Goals, safety, and costs

• Develop purchasing and receiving guidelines and control procedures and establish performance, budget, and team goals.
• Communicate safety procedures and implement brand safety standards.
• Manage food, supply, uniform, and equipment expenses and participate in budgeting.

Culinary standards

• Guide menu development and monitor raw and cooked food quality, presentation, flavor, handling, and temperature.
• Ensure compliance with food handling and sanitation standards and maintain purchasing, receiving, and food storage standards.
• Prepare and cook food for regular service and special guests or functions.

Guest service and people development

• Support guest satisfaction and retention, respond to complaints, and use guest feedback and satisfaction results to identify improvements.
• Coach, mentor, train, and evaluate employees; administer performance and discipline processes for areas of responsibility.
• Coordinate with banquet and catering teams on food knowledge and menu training.

Additional duties

Schedule and location

• The position is full time and located at the Conference Centre Street property in Doha, Qatar.
• The posting states that the role is not remote.