Executive Sous Chef

The Executive Sous Chef's primary responsibilities and daily duties include but are not limited to overseeing the supervision while coordinating all aspects of food production of the resort. This ensures a high level of consistent culinary execution and service for both front and back of the house operations while meeting company standards, including menu specifications and budgeted financial goals. He/she is also responsible for successful operations of all kitchen operations, as needed hands on to assist in preparation or execution of meals to ensure constantly high culinary guest satisfaction. 

ESSENTIAL FUNCTIONS:

• Oversee daily operations of all food and restaurant outlets to ensure culinary readiness for all service needs.    

• Overviews and approves all staff schedules according to budget and business levels. Monitors daily culinary operations. 

• Assess and offer guidance to improve efficiency as needed to elevate food quality for all outlets to meet company standards, business needs and financial responsibilities. 

• Provide administrative assistance to the Executive Chef as needed.  

• Develop and create special event menu items and or additions to menus as needed with recipes, plate costs, and appropriate training materials. 

• Follows up on continuous culinary staff training in outlets, sharing increased knowledge, plating, and cooking techniques to enhance all culinary productions and final execution. 

• Responsible for proper product purchasing, following recipes, plating guidelines, and execution of all restaurant items. 

• Enforces proper sanitation and following of all health and safety codes in all kitchen facilities and handling of equipment. Ensure that all kitchen equipment is in good working order. 

• Ensures that all food products follow proper rotation, labeling, storing and service of items.

• Fosters a safe working environment in all kitchen and production areas. 

• Models and promotes a positive working relationship with all FOH and BOH Leaders and team associates. 

• Communication between the entire team on all menu changes and or daily issues.  

• Resolves operational challenges as needed and when appropriate.  

• Has the ability to effectively communicate all expectations to direct reports. Can clearly explain all expectations with proper guidelines with accountable timelines. Holds self and direct reports accountable for expected results as outlined by direct supervisor/ Executive Chef/ VP of Food and Beverage.  

• Responsible for procedures for culinary team; including usage and handling of keys, company vehicles, cleanliness of overall operation in partnership with Executive Steward. 

• Understands the importance of resort asset protection. 

• Facilitate monthly departmental P&L reviews and attends assigned meetings. 

• Other duties as assigned but not limited to team member and outlet support, outlet coverage and any other duties to be assigned as needed.

EXPERIENCE/QUALIFICATIONS:

• Minimum Degree Required:    Trade, Tech or Vocational Education

• Preferred Degree:  Associate Degree in Culinary Arts

• Certificate(s) or License(s): Ability to acquire Taney County Food Handler Certificate and a SERV Safe Food Manager

• Experience: minimum 10 years of professional cooking experience in high end hotel/ Conference facilities, or high-end dining with minimum dollar volume of $15 million per outlet, management of staffs greater than 25, has opened new operations and catering operations. 

• Minimum of 5 years in an upper-level supervisory role with hiring, firing, coaching and team building.

• Proficiency in English required to perform essential job functions, including verbal and written communication.

KNOWLEDGE, SKILLS, AND ABILITY:

• Ability to organize, manage and oversee multiple priorities 

• Ability to stand for extended periods of time 

• Excellent interpersonal and communications skills 

• Ability to teach, build and lead teams

TRAVEL REQUIREMENTS:

• Frequent travel by vehicle to different restaurant locations. Able to pass background through DMV.

PHYSICAL REQUIREMENTS:

Regularly walking, sitting, standing, lifting up to 50 lbs., and does computer work.

 INDEPENDENT JUDGEMENT:

Develops objectives and general policies and procedures for a specific program or functional area of responsibility within general scope of established operational goals and plans. Day-to-day work and decisions do not require direction or review by immediate supervisor. End results are reviewed by supervisor.