Executive Sous Chef
Lanier Islands
On-site
Georgia, United States
SUMMARY
Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. Also responsible for supervising the production of food and recommending and implementing procedural/production changes. Monitors food and labor costs.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Assigns, in detail specific duties to all kitchen employees under supervision for efficient operation of the kitchen.
- Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations and resort quality.
- Responsible for the safety training and coordination of kitchen safety programs.
- Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced, which conform to all company standards.
- Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
- Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
- Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.
SUPERVISORY RESPONSIBILITIES
Directly supervises up to 20 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.