Chef, Executive Sous - The Elmore Hotel

Coury Hospitality; Southlake (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Coury Hospitality seeks a skilled kitchen leader to cover the Executive Chef in their absence, ensuring consistently high-quality cuisine and cost controls. You will manage culinary staff, coordinate food purchasing, and help develop menus while maintaining labor and food costs.

The role requires strong leadership, extensive kitchen operations knowledge, and the ability to liaise across departments to sustain seamless service in a fast-paced hotel environment.

Qualifications

• Culinary education or on-the-job training in hotel culinary management.
• At least 3 years of high-volume cooking experience.
• In-depth knowledge of all kitchen operations and standards.
• Proficient with general computer usage and kitchen software.

Responsibilities

• Oversee kitchen in Executive Chef's absence and support senior leadership.
• Liaise between culinary division and other hotel departments.
• Supervise kitchen staff, including hiring, scheduling, payroll, training and coaching.
• Train kitchen staff on recipes and continuous menu improvement.
• Monitor food production, costs, ordering, and quality daily.
• Prepare production lists and supervise food requisitioning.
• Ensure hygiene, safety and sanitary conditions for back-of-house.
• Organize departmental meetings, training and goals setting.

Skills

Leadership

Organizational skills

Communication skills

Bilingual Spanish

Education

Culinary education

Hotel culinary experience

On-the-job training

Tools

Computer skills

Job description

DEPARTMENT: Food and Beverage

REPORTS TO: General Manager

STATUS: Exempt

POSITION SUMMARY:

Assist Executive Chef and replace in his/her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.

PRIMARY JOB DUTIES:

• Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise departmental performance and provide them with council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.
• Train and update kitchen employees with regard to all applicable policies and procedures.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Discuss daily food cost reports with key kitchen and F&B staff.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
• Troubleshoot unexpected or unusual situations in the kitchens.
• Frequently review finished products for quality prior to leaving kitchens.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
• Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
• Organize and facilitate departmental meetings, training and goals setting.
• Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Proficient in the English language (bilingual a plus – Spanish)
• Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
• At least 3 years of high-volume cooking experience
• In-depth skills and knowledge of all kitchen operations
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong leadership, organizational, interpersonal and communication skills involved in culinary training.
• Self-starter who brings solutions and new ideas.

PHYSICAL DEMANDS:

• Ability to work from a standing position for extended periods of time.
• Ability to perform reaching, stooping and/or crouching motions repeatedly.
• Dexterity in the hands and fingers is needed to effectively manipulate the tools and utensils used in food preparation.
• Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
• Must have the sense of smell and taste needed to ensure quality food preparation.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.