Executive Sous Chef

Bighornlaw; York; On-site; GBP 30,000 - 45,000; Full time

Job summary

A historic hotel in York is seeking an experienced Executive Sous Chef to oversee culinary operations, manage a team, and ensure high-quality dishes. This role involves collaborating on menu development, managing food costs, and maintaining kitchen standards in a fast-paced environment.

Qualifications

• Expertise in various cooking techniques and knife skills.
• Ability to manage and motivate a team effectively.

Responsibilities

• Overseeing daily culinary operations and supervising cooks.
• Collaborating with the head chef to create and adjust menu items.
• Maintaining a clean kitchen environment and adhering to safety regulations.

Skills

Cooking Techniques

Team Management

Communication

Job description

The Yorktowne Hotel, a Tapestry Collection by Hilton, is located in downtown York, PA, and is a restored historic hotel known as the "Cornerstone of York" since 1925. It offers a blend of rich history and contemporary style, making it a prime location for visitors, art & history enthusiasts, and events.

We are seeking an experienced Executive Sous Chef to join our culinary team. The Executive Sous Chef is the second-in-command in the kitchen, responsible for overseeing daily culinary operations, supervising cooks, ensuring quality standards, assisting in menu development, managing food costs, and stepping in for the head chef when necessary.

Responsibilities include:

1. Assigning tasks to cooks, monitoring their performance, and providing training and guidance.
2. Ensuring all dishes are prepared according to recipes, with proper presentation and consistency.
3. Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback.
4. Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices.
5. Overseeing daily kitchen operations, including staff scheduling, station rotations, and food orders.
6. Maintaining a clean and hygienic kitchen environment, adhering to food safety regulations.
7. Addressing issues during service to ensure smooth kitchen operations.

Qualifications:

1. Expertise in various cooking techniques, knife skills, and preparing complex dishes.
2. Ability to manage and motivate a team of cooks effectively.
3. Strong communication skills with kitchen staff and other departments.
4. Consistent delivery of high-quality, well-presented dishes.
5. Ability to maintain composure in a fast-paced environment.
6. Flexibility to adapt to changing demands and menu variations.