Executive Sous Chef (FT Year Round)

Job Summary

The Executive Sous Chef is responsible for assisting the Executive Chef with ensuring that all resort guests have the highest quality culinary experience, while maintaining a profitable culinary operation in banquets, the restaurants, and all outlets.

Job Duties and Responsibilities

• Strive to ensure all resort guests have an outstanding dining experience.
• Oversee the production kitchen, which produces all banquet food and most hot food production, with a focus on food quality, production efficiency, and effective cost control. 
• Assist the Executive Chef with the oversight of all on-site culinary operations including the selection, training, supervision and success of all culinary and kitchen staff members.
• Oversee the scheduling of the entire culinary team and coordinates staffing levels and food preparation daily in order to ensure the timing and flow of food service meets demand as well as budgeted labor costs.
• Be actively involved in the daily operation of being a “hands on” chef through modeling proper culinary techniques and working alongside the staff.
• Exhibit a professional demeanor through appearance and by maintaining a positive attitude toward all staff members and guests.
• Lead by creating a motivational atmosphere and a cohesive food and beverage team.
• Establish all par levels for food items, kitchen supplies, and all other necessary products needed to operate the culinary department. 
• Responsible for ensuring all china, glassware, silver and kitchen equipment is properly sanitized, racked and/or stored and that proper levels of inventory are maintained.
• Maintain clean and organized storage areas for all food items and for proper rotation.
• Oversee the compliance of state health regulations in the safe handling, storage and service of all food items.
• Lead the charge by exhibiting “clean as you go” techniques that ensure all kitchens, dish rooms, storage and other central areas are both clean and safe.
• Oversee the stewarding operations in each outlet to ensure proper safety measures and proper chemical inventories are maintained. 
• Comply with all resort policies, procedures and standards of operation.
• Perform all other duties and tasks as required.

Job Specifications

Competencies:

• ServSafe Certified
• Microsoft Excel, Word, Access, Outlook.
• Effective business writing skills (grammar, vocabulary, clarity and brevity).
• Clear and concise verbal communication skills.
• Self-directed and able to maximize use of time and resources.
• Maintains office, employee and company confidentiality at all times.
• Dependable and meets goals.
• Exemplifies professional conduct and adherence to company Core Values.

Education:

• Two year Associate’s degree or a Bachelor’s degree from a four year college desired. 
• Must have a minimum of 8 (eight) years kitchen experience with a minimum of 2 (two) years management experience.

Physical & Other Requirements:

• While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
• The employee is frequently required to walk and climb or balance.
• The employee is occasionally required to stoop, kneel, crouch, or crawl.
• The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Evenings, weekends and holidays are a regular part of the schedule.
• Must have excellent attendance and conduct record for consideration.
• Non-smoking candidates strongly preferred.