Job Description

Job Description

Job Description

Hotels

Executive Sous Chef

The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all operations of the Hotel and surrounding Kitchens. This position is responsible for assisting with the production, preparation, and presentation of all food for the Hotel Banquet Operations and surrounding Food Service Facilities and Hotel Room Service. They will be responsible for the leadership of the Hotel Culinary team as well as the Stewarding team working out of the Hotel kitchen. The Executive Sous Chef may be asked to assist with Operational Coverage in our outlets.

Responsibilities:

1. Ensures food quality in all outlets by overseeing preparation of all food items and managing inventory.

2. Maximizes food quality and presentation while simultaneously maximizing the hotels standards and profits.

3. Works with the Executive Chef to create and implement new menus for all outlets implementing current food trends and regional tastes.

4. Assists the Executive Chef in developing innovative menu selections for banquets and parties in accordance with client budgetary considerations and expectations.

5. Adheres to industry standard food costs and culinary labor metrics.

6. Develops and presents food and menu items that encourage guest satisfaction and repeat customers.

7. Collaborates with the F&B team and the Executive Chef in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment, or personnel.

8. Maintains knowledge of local competition and industry trends.

9. Assists the Executive Chef in the effective and efficient scheduling, supervising, and development of all kitchen associates.

10. Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.

11. Works with the Executive Chef to maintain the high standards of food presentation and service. Collaborates to maintain front and back of the house teamwork.

12. Affects and develops positive associate attitudes and skills.

13. Trains and develops new associates.

Requirements:

1. Four-year culinary degree from recognized culinary school or equivalent experience
2. Two or more years as a Sous Chef at a top tier property
3. Leadership in multiple venues
4. Thorough knowledge of food preparation, kitchen, restaurant, and banquet operations

If you would like to be considered for this opportunity please reach out today to Kevin Phipps at - kphipps@geckohospitality.com

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