Executive Sous Chef

Accorhotel; Durham (NC); On-site; USD 70,000 - 95,000; Full time

Job summary

21c Museum Hotels seeks an Executive Sous Chef in Durham, NC to realize the Executive Chef's vision and supervise day-to-day kitchen operations. The role requires strong leadership, culinary excellence, and a passion for food, with accountability for staff performance, safety, and quality standards.

You will develop recipes, manage labor costs, and ensure presentation and taste meet high standards while maintaining a positive team environment across all shifts.

Qualifications

• Some college education.
• Three or more years sous chef experience.
• Previous job in a kitchen line position.

Responsibilities

• Meets and exceeds each guest's expectations for delivery, presentation and taste.
• Professionally develops sous chef team and line employees.
• Oversees everyday operations of the kitchen and communicates the Executive Chef's message daily.
• Directly responsible for the efficiency of the kitchen utility staff on all shifts.
• Works to motivate staff in their best efforts and keeps staff morale high.
• Works with Executive Chef on controlling food and labor costs.
• Ensures proper equipment operation and maintenance.
• Ensure proper safety and sanitation in kitchen.
• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.

Skills

Leadership

Math proficiency

Education

Some college education

Job description

Reports To: Executive Chef / F&B Director

General Purpose: The Executive Sous Chef is the backbone of the kitchen and serves to realize the Executive Chef's vision for execution across the property. The ESC supervises the day-to-day operation of the kitchen and works closely with the EC to operate the kitchen up to high standards. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food.

Specific Responsibilities:

• Meets and exceeds each guest's expectations for delivery, presentation and taste
• Professionally develops sous chef team and line employees
• Oversees everyday operations of the kitchen and communicates the Executive Chef's message daily
• Directly responsible for the efficiency of the kitchen utility staff on all shifts
• Works to motivate staff in their best efforts and keeps staff morale high
• Works with Executive Chef on controlling food and labor costs
• Ensures a sense of urgency and ownership amongst all staff for all service periods
• Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Evaluates menus constantly to keep them fresh, up-to-date, and exciting per the vision of the EC
• Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept
• Constantly looks to improve, solve problems; never steps back or becomes complacent
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Assist in the planning and pricing of menus
• Ensure proper equipment operation and maintenance
• Ensure proper safety and sanitation in kitchen
• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance
• Exhibits a positive, friendly attitude with staff and guests
• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Reads guest surveys, adjusts accordingly as issues arise
• Assist Events Dept. with winning business, providing service, driving revenue
• Meets with vendors to purchase new items, explores best pricing
• Ensure compliance with company's policies and procedures

Considerable skill in math and algebraic equations using percentages

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Ability to walk, stand, and/or bend continuously to perform essential job functions

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

Must pass a background check

Education/Formal Training:

Some college education

Experience:

Three or more years sous chef experience

Previous job in a kitchen line position

EEO Statement

All your information will be kept confidential according to EEO guidelines.

21c Museum Hotels is an equal opportunity employer.

We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic.

The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm