Chef Exec Sous

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items by established recipes and standards.      Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation: control food usage to minimize waste.
• Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Develop new menus and concepts to keep up with business and industry trends. Create and test new recipes and maintain updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.

PEOPLE

• Supervise day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Recommend salary, disciplinary, or other staffing/human resource-related actions under company rules and policies.  Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. Break staff and cover shifts as needed.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities. Ensure quality control banquets/catering food and that they are delivered on time as per IHG standards/client request.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.      Communicate and enforce policies and procedures with all staff.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory, and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Maintain regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels
• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned regularly.  Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and per sanitation and health department requirements.      Notify Engineering immediately of any maintenance and repair needs.
• Assist sales, catering, and banquet staff with banquets, parties, and other special events.
• May serve as Manager on Duty or perform other duties as assigned.

aCCOUNTABILITY

Supervises many kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products, and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand, and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem-solving, reasoning, motivating, organizational, and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.